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!
- Place the sweet potato in a pan and cover with water. Bring to the boil + cook until soft.
- Preheat the oven to 220°C, if you are cooking your pie straight away.
- 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.
- Add the mince and cook for 10 minutes, breaking up the meat well
- Add the passata, tomato paste, herbs and spices and stir until combined.
- Add grated vegetables to the mince mixture cook over a low heat until the excess liquid evaporates + the vegetables have softened.
- While the above mixture is cooking, drain + mash the sweet potato with butter and a few grinds of salt and pepper.
- Once the mince is done transfer into an 18cm-baking dish, spreading until level.
- Gently spoon the mash over the top and press firmly until even. Use a fork to rough the top up a little.
- Grate over the parmesan cheese.
- 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.