Sweet Potato Cottage Pie
with Roasted Broccoli
Mimi thinks her mum makes the absolute best cottage pie in the whole world. So it was with trepidation that she presented this recipe for motherly approval. The twist is using sweet potato in the mash which adds more fibre and vitamins as well as flavour. Mrs Morley gave her seal of approval so we're sharing the recipe with you today. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Garlic Clove
1
Closed Cup Mushrooms
2
Broccoli
1
Sweet Potato
500
British Beef Mince
30
Netherend Butter Salted
(Contains Milk)
30
Tomato Puree
1
Chopped Tomatoes
1
Worcester Sauce
(Contains Cereals containing gluten)
1
Beef Stock Pot
60
Mature Cheddar Cheese
(Contains Milk)
1
Potato
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the potatoes. Halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Chop the mushrooms into roughly 1cm pieces. Separate the broccoli into florets. Peel and chop both types of potato into roughly 2cm cubes.
Heat a glug of oil in a frying pan on medium heat. Add the onion and cook until soft, 4 mins. Add the garlic and mushrooms. Cook for 3 mins more. Then add the beef mince. Season with a pinch of salt and a good grind of black pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins.
Meanwhile, add both types of potato to the boiling water and cook for 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Once cooked, drain in a colander. Put them back in the pan and add the butter. Add a splash of milk too (if you have some), along with a pinch of salt and some black pepper. Mash until smooth.
When the beef has browned, add the tomato purée, diced tomatoes, Worcestershire sauce and beef stock pot. Bring to the boil then reduce the heat and simmer until thickened, about 20 mins. Transfer to an ovenproof dish, spread the mash on top and grate over the cheddar cheese. Pop on the top shelf of your oven and bake until golden, 15-20 mins.
Put the broccoli on a baking tray and drizzle over some oil. Season with salt and black pepper. Once the cottage pie has been in your oven for 5 mins, put the broccoli on the middle shelf and roast until the edges are crispy and slightly charred, 10-15 mins.
There's time to put your feet up whilst the pie is in the oven. Once it's bubbling and golden brown, serve on plates with a portion of roasted broccoli on the side. Tuck in!
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