Back

Sweet Potato Cottage Pie

Ingredients

  •  1 tbsp Protein World coconut oil
  •  1 medium onion, finely chopped
  •  1 medium carrot, peeled, finely chopped
  •  2 celery stalks, trimmed, finely chopped
  •  500g beef mince
  •  2 tsp Worcestershire sauce
  •  2 tbsp tomato paste
  •  400g tinned tomatoes
  •  1 tsp dried mixed herbs
  •  2/3 cup frozen peas
  •  2 large sweet potato’s, peeled, chopped
  •  1/4 cup milk
  •  20g butter
  •  30g feta cheese, crumbled

Nutritional Info

  • Calories 259
  • Protein 12g
  • Carbs 34g
  • Sugar 17g
  • Fibre 7g
  • Fat 9g

Method

  • Preheat oven to 180°C/160°C
  • Heat coconut oil in large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5-8 minutes or until browned.
  • Add Worcestershire sauce, tomato paste, tomato and herbs. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until thickened. Stir in peas.
  • Meanwhile, cook the sweet potato’s in a saucepan of boiling water for 8 minutes or until just tender. Drain. Return to pan. Add milk and butter. Mash until smooth. Spoon beef mixture into a 5cm-deep, 6 cup-capacity ovenproof dish.
  • Top with the potato mixture, sprinkle with feta cheese and bake for 30 to 35 minutes or until golden and enjoy!
  • Serves 4