Sweet Potato Cottage Pie

Sweet-Potato-Cottage-Pie

If you are looking for an easy to make main meal that is full of all the essential nutrients, then you cannot go passed my Sweet Potato Cottage Pie.

This is my adaptation of the very popular cottage pie that is normally topped with white potato. My gluten and dairy free version is made with grass fed beef, sweet potato and lots of vegetables. However, next time, I plan on adding some mushrooms and zucchini to the beef mixture. I will keep you posted to the results and will amend the recipe if necessary.

I was originally meant to make Shepherd's Pie, but had realised, that I had bought beef mince not lamb mince. So keep a look out in the future for my sweet potato shepherd's pie. 

I highly recommend serving with a side salad. You can check out my selection of salad recipes here.

Enjoy

Ness xo

Sweet-Potato-Cottage-Pie

Sweet Potato Cottage Pie

Serves 6

Ingredients

  • 1 tablespoon coconut oil

  • 1 kg grass fed beef mince

  • 1 large onion, chopped

  • 2 medium carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 1 tin organic crushed tomatoes

  • 4 tablespoons tapioca flour

  • 4 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce (see here for homemade recipe)

  • 1 cup home made or natural beef stock

  • 1 tablespoon fresh thyme, chopped

  • Salt and pepper, to season

Topping

  • 1.5 kilograms sweet potato, peeled and chopped into small chunks

  • 1/2 cup almond milk (or your preferred milk)

  • 2 tablespoons organic butter (coconut oil would also work)

Method

Heat coconut oil in a large saucepan on medium heat. Add the onion, carrots and celery and cook for five minutes. Next add the beef mince and cook until browned. Then, mix through the thyme, tapioca flour and season with salt and pepper. Finally, add the crushed tomatoes, tomato paste, Worcestershire sauce and beef stock and simmer for 30 minutes, stirring occasionally.

To make the topping; add the sweet potato to a large saucepan with water and bring to the boil. Cook for 10 minutes or until the potatoes are tender. Remove from the heat and drain the water. Add the butter and almond milk and mash. (My preference is with a potato ricer as there is never any lumps). Season with salt.

While you are cooking the potatoes, pre-heat the oven to 200 degrees celcius.

Place the cooked beef mixture in the bottom of one large baking dish or divide among 6 individual pie dishes (like in the pictures above). Then, top with the sweet potato mash and place in the oven for 15-20  minutes, or until the potato has just started to brown and the edges are bubbling.

Serve with a side salad. 


vanessa vickery

Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on FacebookInstagramTwitter & Pinterest.

 

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