SWEET POTATO-TOPPED COTTAGE PIE
Pre-prepare the mince base and freeze it to make this delicious cottage pie later in the week. It's a wonderfully comforting and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 4h
Number Of Ingredients 18
Steps:
- For the base: heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
- Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
- To finish the recipe, heat more oil in a pan and fry another onion until it starts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay and cook for 1 min, then tip in the mince base and bring to a simmer. Cover and cook for 20 mins (take off the lid towards the end if it's not thick enough).
- Heat oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain well, then add the milk and mash the potatoes.
- Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.
Nutrition Facts : Calories 515 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
SWEET POTATO COTTAGE PIE
Make and share this Sweet Potato Cottage Pie recipe from Food.com.
Provided by Sonya01
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180c.
- Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender.
- Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.
- Add the onion.
- Cook, stirring, for 5 mins or until softened.
- Add the beef.
- Cook for 5 mins, breaking up lumps with a wooden spoon.
- Add the tomato pasted and gravy powder.
- Stir to combine.
- Gradually add 2/3 cup of water, stirring continuously.
- Add the carrot and zucchini.
- Bring to the boil and reduce the heat to low.
- Cover.
- Simmer for 10 mins, stirring occasionally.
- Stir in the peas.
- Drain the potato & sweet potato.
- Add the milk and mash.
- Season with salt and freshly ground black pepper.
- Mash until smooth.
- Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish.
- Dollop the mash over the top and spread to cover.
- Rough up the surface with a fork.
- Bake for 25 mins or until slightly browned.
- Serve.
Nutrition Facts : Calories 443.5, Fat 13.1, SaturatedFat 4.6, Cholesterol 65.2, Sodium 388, Carbohydrate 54.2, Fiber 8.8, Sugar 10.5, Protein 27.7
LENTIL & SWEET POTATO COTTAGE PIE
Go meat-free with our vegan lentil pie. It features soy sauce for a hit of umami, mustard powder in the sweet potato mash and pumpkin seeds for crunch
Provided by Liberty Mendez
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
- Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
- Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
- Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
Nutrition Facts : Calories 374 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
DUTCH OVEN PLANT-BASED COTTAGE PIE WITH SWEET POTATOES
Inspired by traditional cottage and shepherd's pies, this vegan version uses lentils and imitation ground meat. It's topped with sweet potatoes, and cooked and baked in a Dutch oven to optimize flavor, streamline the method, and reduce cleanup. Leftovers are wonderful.
Provided by Buckwheat Queen
Categories Main Dishes Savory Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
- Bake in the preheated oven until tender, 10 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
- Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
- Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
- Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
- Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
- Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 38.3 g, Fat 12.7 g, Fiber 9.7 g, Protein 8 g, SaturatedFat 1.3 g, Sodium 377.8 mg, Sugar 5.8 g
SWEET POTATO COTTAGE PIE
Comfort food that is always a hit with our family. For rich-tasting sweet potatoes, mash in 1/2 cup milk and 2 tbsp butter.
Provided by mkorte33
Categories < 60 Mins
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil over medium-high heat.
- Brown beef and onion, stirring often.
- Stir in garlic, thyme and pepper; cook for 1 minute.
- Stir in flour.
- Add broth and Worcestershire.
- Bring to boil, stirring, until thickened.
- Stir in mixed vegetables.
- Serve with sweet potatoes.
Nutrition Facts : Calories 273, Fat 3, SaturatedFat 0.5, Sodium 689.7, Carbohydrate 58, Fiber 9.4, Sugar 16, Protein 6.1
SPICY PIES WITH SWEET POTATO MASH
This pie is loosely based on the flavours of an American sloppy joe, but we've topped it with mash as an alternative to the traditional cottage pie
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
- Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
- While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
- The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.
Nutrition Facts : Calories 452 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 23 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
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- Fry the beef mince in batches until brown all over. (You shouldn't need any oil as fat will be released from the mince.) As it cooks, spoon it out into a dish.
- In the same pan, in the fat left in the pan, fry off the onions, carrots, celery, garlic and thyme gently for about 10 minutes until starting to soften.
- Add the meat back into the pan with the vegetables and stir in the flour and mix well so it's disbursed through.
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