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!
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
Button Mushrooms
2
Broccoli
1
Sweet Potato
1
Potato
500
British Beef Mince
30
Tomato Puree
1
Finely Chopped Tomatoes with Onion and Garlic
1
Worcester Sauce
(Contains Cereals containing gluten)
1
Beef Stock Pot
30
Netherend Butter Salted
(Contains Milk)
90
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
100
Water
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 potato. Finely chop the mushrooms. TIP: The smaller the veggies, the less likely your kids are to notice they're there! Separate the broccoli into florets. Peel and chop the sweet potato into 2cm cubes. Chop the white potato into roughly 2cm cubes as well (no need to peel!).
Heat a glug of oil in a large frying pan on medium-high heat. Add the beef mince and cook, breaking up with a spatula until brown, 5 mins. Add the mushrooms and season with salt and black pepper. Cook for 5 mins more. Add the tomato purée along with the diced tomatoes, Worcestershire sauce, beef stock pot and water (amount specified in the ingredient list). Simmer the beef mixture until thick, stirring occasionally, 15-20 mins.
Meanwhile, add both types of potato to the boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and return to your pan. Add the butter and a splash of milk (if you have some), along with a pinch of salt and a good grind of black pepper. Mash with a potato masher until smooth.
While everything cooks, grate the cheddar cheese. Once the beef mixture has thickened, transfer it to an ovenproof dish. Dollop the mash on top and spread it out in an even layer. Sprinkle over the cheese, then pop your dish on the top shelf of your oven and bake until golden, 12-15 mins.
Spread the broccoli out on a lined baking tray and drizzle over some oil. Season with salt and black pepper. Put the broccoli on the middle shelf of your oven and roastuntil the edges are crispy and slightly charred, 10-15 mins.
There's time to get the washing up done whilst everything is in the oven - or just put your feet up for a minute! Once the cottage pie is bubbling and golden brown on top, remove from your oven and serve on plates with the roasted broccoli on the side. Enjoy!
