This is a simple twist to a classic dish. By substituting the mashed potato for mashed sweet potato, we lower the GI of the dish. It has become a favourite in our house.

Any veggies can really be added to the mince but I went with baby marrows and carrots.

Sweet Potato Cottage Pie

A simple twist on a classic dish

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Ingredients

  

• 1 Onion, chopped
• 4-5 Baby marrows, chopped
• 4-5 Carrots, chopped
• 500 g Extra Lean Mince
• 3-4 medium Sweet potatoes, peeled and chopped
• 15 ml Olive oil
• 15 ml Worcestershire sauce
• 1 sachet tomato puree
• salt and pepper to taste
• 30 ml Low fat milk
• 1 tsp Light margarine

Instructions

 

• Preheat the oven to 180C
• Place the sweet potatoes on the stove to boil until soft
• Fry the chopped onion in the olive oil until soft
• Add the baby marrows and carrots and fry for an extra 5 minutes
• Add the mince, Worcestershire sauce, tomato paste and allow the mince to cook
• Add salt and pepper to taste
• Once the sweet potatoes are soft, drain the excess water and puree using a stick blender or mash by hand.
• Add the milk, margarine and salt to the mashed potato
• Layer the cooked mince in an oven proof dish and cover with the mashed sweet potato
• Bake in the oven for 30minutes