Ahhhh… Sweet Potato Cottage Pie… What is it about mashed potato + mince together that seriously brings comfort to you.

After quite a energetically hectic month – those eclipses really did batter me around a little, as I know they did with most people. The comfort of cottage pie was well needed on the menu this week.

And of course I have made it veggie packed. 

Its actually what I love about mince based dishes, they make it so easy to add in some veg without loosing the taste and texture that you know + love.

Whilst I have nothing against the good old regular potato, the sweet potato is my favourite. The flavour and texture just scream comfort to me.

I also like that it is connected to our Sacral Chakra. This is our emotional centre. And given the themes of the past lunar cycle + the fact we are in Cancer season, a little care + attention paid to this Chakra will not go astray.

This is a great dish to make ahead + then pop into the oven when you are ready. It also freezes really well once it’s cooked so you can enjoy it during those times when you are a little busier.

I have made this with dairy however if you see the notes below there are the modifications to make it non-diary.

Enjoy the comfort each mouthful of this Sweet Potato Cottage Pie brings.

All, roug, rou,2n’t8

What Do I Need?
  • 500g of Beef Mince – grass fed if possible
  • 1 Tablespoon of Garlic Infused Olive Oil or 2 Cloves, crushed
  • 400g of 100%Tomato Passata
  • 3 Tablespoon of Tomato Paste
  • 1 Teaspoon of Chilli Flakes
  • 2 Teaspoons of Cinnamon
  • 1 Teaspoon of Nutmeg
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 Carrots, medium grated
  • 1 Zucchini, medium grated
  • 500g of Sweet Potato, roughly chopped
  • 30g of Butter, organic or grass fed if possible
  • Parmesan Cheese, finely grated


Let’s Do This!
  1. Place the sweet potato in a pan and cover with water. Bring to the boil + cook until soft.
  2. Preheat the oven to 220°C, if you are cooking your pie straight away.
  3. Heat the oil in a large pan. If you are using garlic, heat coconut oil + sauté the garlic over a medium heat until golden brown.
  4. Add the mince and cook for 10 minutes, breaking up the meat well
  5. Add the passata, tomato paste, herbs and spices and stir until combined.
  6. Add grated vegetables to the mince mixture cook over a low heat until the excess liquid evaporates + the vegetables have softened.
  7. While the above mixture is cooking, drain + mash the sweet potato with butter and a few grinds of salt and pepper.
  8. Once the mince is done transfer into an 18cm-baking dish, spreading until level.
  9. Gently spoon the mash over the top and press firmly until even. Use a fork to rough the top up a little.
  10. Grate over the parmesan cheese.
  11. Bake for 20 minutes. This should be enough for 6 serves with a side of salad each.

Allow to cool for 5 minutes.

This serves 6 with a side of vegetables – the Roasted Broccolini goes lovely or a side salad.


This recipe is gluten and can be made dairy free + SIBO friendly.


*NOTE: If you are looking for a dairy free version, substitute the butter in the sweet potato mash for 2 Tablespoons of Extra Virgin Olive Oil. And you can use Goats Cheese in place of the Parmesan or simply leave it off.