MC - Cottage pie with sweet potato mash

Updated at: Thu, 17 Aug 2023 13:56:19 GMT

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat and add the beef mince; season with sea salt and black pepper. Cook for 8 mins, until browned, then place in a sieve to drain the fat; set aside. Dissolve the beef stock cube in a jug with 200ml boiling water.

Step 2

Meanwhile, peel the sweet potatoes and chop into 1cm pieces. Add the sweet potatoes to a saucepan and cover with boiling water. Boil for 15 mins, until soft, then drain. Mash in the pan (with a potato masher) and keep warm.

Step 3

Finely dice the onion. Dice the celery and red pepper. Grate the garlic. Using the pan the beef was cooked in, heat 1 tbsp oil on a medium heat, then add the onion and cook for 5 mins. Add the celery, red pepper, garlic and dried Italian herbs. Cook for 5-10 mins until soft, stirring occasionally, then add the beef mince, tomato puree and sundried tomatoes; cook for a further minute. Roughly chop the sundried tomatoes.

Step 4

Cut the baby plum tomatoes in half, then add to the pan along with the beef stock and passata. Simmer for 10 mins, until the sauce has thickened.

Step 5

Add the spinach to the mashed sweet potato, then stir together on a low heat to wilt.

Step 6

Spoon the beef mince into an ovenproof dish and flatten with a fork. Spoon the sweet potato mash over the top, then rake with a fork to give a lined effect. Season the top with sea salt and black pepper.

Step 7

Place the dish in the oven to cook until golden (about 10 mins) or, if you have a grill setting, grill until lightly golden (this should take a few mins). Serve on warm plates.

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