Sweet Potato Cottage Pie

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This sweet potato cottage pie is so tasty and comforting, you have to try it over the winter period! It’s the perfect dinner dish to share with family or friends.

When I think of comfort food, one of the first meals that comes to mind is cottage pie. I wanted to strip it back and make it simple yet delicious using sweet potato mash for added nutritional benefit.

You can either store leftovers in an airtight container overnight for a tasty lunch the next day or freeze it down to have another day.

4 servings

Prep: 15 mins

Cooking: 1hr 15 mins



  • 2 tablespoons olive oil
  • 2 large cloves of garlic
  • 1/2 large red onion
  • 200g chopped carrots
  • 600g mince beef
  • 1.1kg (roughly) of sweet potatoes
  • 125g of frozen peas
  • 1 small sprig of rosemary finely chopped
  • 500ml beef stock (good quality with no sugar)
  • 2 heaped tablespoons of tomato puree
  • 1 teaspoon of buckwheat/brown rice flour
  • Salt & Pepper


Heat a pan on a low/medium heat with 2 tablespoons of olive oil. Now finely chop the garlic and red onion. Add to the pan to brown off adding a pinch of salt & pepper and stir.

After a couple minutes add the chopped carrots and allow these to soften down for roughly 3 minutes.

Now add the mince beef, finely chopped rosemary and another pinch of salt and pepper. Keep stirring and cook this until the beef has browned off.

Add 2 heaped tablespoons of tomato puree, frozen peas and the flour and mix together. Now add the 500ml of beef stock.

Bring to a boil then reduce to a simmer for 30 minutes.

In the meantime peel and chop the sweet potatoes. Add to boiling water and boil for roughly 15-20 minutes.

Pre heat the oven to 200C.

Once the sweet potatoes are soft, drain and add 1-2 tablespoons of olive oil and season with salt and pepper to taste. Now mash until it is thin and creamy.

Simply add the mince evenly to an oven dish and then top with the sweet potato mash.

Place in the oven for 30 minutes.

Tip: Try serving this with a simple fresh side salad.


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