Sweet Potato Topped Cottage Pie Food

SWEET POTATO COTTAGE PIE

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.

DUTCH OVEN PLANT-BASED COTTAGE PIE WITH SWEET POTATOES

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.