Sweet Potato Cottage Pie

1 hour


  • 1 tbsp olive oil
  • 100 g frozen onions diced
  • 75 g frozen carrots finely diced
  • 2 celery stalks finely diced
  • 500 g frozen beef mince
  • 2 tsp worcestershire sauce
  • 1 can chopped tomatoes
  • 150 g frozen peas
  • 600 g frozen sweet potato
  • 50 ml milk
  • 20 g butter
  • 100 g cheddar cheese grated


  • Heat oil in large saucepan over medium heat. Add frozen onions, carrots and celery. Stir for 3 to 4 minutes or until onion has softened. Add the beef mince and continue to stir with a wooden spoon to break up mince, for 5 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.
  • Preheat oven to 180°C/160°C fan-forced.
  • Meanwhile, add the frozen sweet potato, milk and butter to a saucepan. Stir over a medium heat until mixture is smooth.
  • Spoon beef mixture ovenproof dish. Top with sweet potato mixture. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Serve.