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Sweet Potato Cottage Pie

Published Wednesday, 19 March, 2014 by Beth Bradshaw

Packed full of vegetables & comforting



  • 250g lean minced beef
  • 1 lg onion, diced
  • 2 lg carrots, cut into big chunks
  • 1 can mixed beans, drained
  • 2 tbsp thyme
  • 400g chopped tomatoes
  • 200ml beef stock
  • handful peas
  • 1 kg sweet potatoes, peeled and chopped
  • drizzle oil
  • knob of butter
  • plently of black pepper


1) firstly, put the potatoes in a pan of cold water, bring to the boil and cook for around 15 minutes or until soft. Once soft, drain and mash straight away with a knob of butter and pepper

2) while the potatoes are cooking, add the oil to a pan and throw in the onion and mince then cook for 5 minutes. Then add the carrots, thyme, chopped tomatoes, half the beef stock and mixed beans. Cook for 15 minutes, if its abit thick add some more stock as you go. Finally add the peas.

3) pour the beef mix into a big oven dish and top with the mashed sweet potato and bake in a preheated oven 180 degrees for 25-30 minutes or until the potato is golden and crispy.

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