Sweet Potato Cottage Pie
with Roasted Broccoli
Mimi's mum is said to make the absolute best cottage pie in the world. So, Mimi whipped up this recipe for her mum, with a bit of a twist, using sweet potato in the mash! This little trick adds more fibre, vitamins and delicious flavour to the mash. Thankfully Mrs Morley gave her seal of approval (with a lot of mmmmmms to go with it)!
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
½
Onion
1
Garlic Clove
1
Closed Cup Mushrooms
1
Green Beans
½
Sweet Potato
½
Potato
250
British Beef Mince
15
Netherend Butter Salted
(Contains Milk)
1
Tomato Puree
½
Chopped Tomatoes
½
Worcester Sauce
(Contains Cereals containing gluten)
½
Beef Stock Pot
30
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Chop the mushrooms into roughly 1cm pieces. Separate the broccoli into florets and peel and chop the potatoes into roughly 2cm cubes.
Bring a large pot of water to the boil with a good pinch of salt and preheat your oven to 220 degrees. Put a large saucepan on medium heat with a glug of oil and add your onion. Cook for 4 mins until soft and then add your garlic and mushrooms. Cook for 3 mins then add the beef mince along with a pinch of salt and a good grind of black pepper. Cook your beef for about 4-5 mins or until browned. Break it up with a spoon as it cooks.
Meanwhile, add your potatoes to the boiling water and cook for 15-20 mins. Tip:The potatoes are cooked when you can easily slip a knife through. Once they are cooked, drain them, put them back in the pot and 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 until smooth.
When your beef has browned, add the tomato purée, chopped tomatoes, Worcestershire sauce and the beef stock pot. Bring to the boil, then reduce to a simmer and cook for 15 mins to thicken.
When your beef has been cooking for 15 mins, transfer it to an ovenproof dish, spread your mash on top, then grate over the cheese. Pop your dish on the top shelf of your oven for 15-20 mins.
Put your broccoli onto a baking tray, sprinkle over a pinch of salt and a good grind of black pepper along with a drizzle of oil. When your cottage pie has been in your oven for 5 mins, put your broccoli on the middle shelf for 10-15 mins.
When your cottage pie is bubbling and golden brown, get it out of your oven and serve on plates with your roasted broccoli on the side.
