This Sweet Potato Cottage Pie is a good old British classic, perfect for the winter. Whenever I come across a recipe with white potato I almost always sub it out for sweet potato. I find the sweetness gives a much better balance of flavours (along with the fact I have a massive sweet tooth!). It’s also a bonus that sweet potato is higher in both vitamin A and C compared to their white cousins!
Sweet Potato Cottage Pie
- 500 g extra lean beef mince
- 500 g sweet potato
- 2 onions, diced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 30 g tomato puree
- 3 Tbsp Worcestershire sauce
- 2 egg whites
- 125 ml red wine
- 150 ml beef stock
- 1 tsp dried thyme
- salt & pepper, to taste
Preheat the oven to 200C.
Brown the meat over a high heat along with the salt, pepper and thyme. Once cooked, drain the meat in a sieve.
Using the same pan, fry the onion, celery, carrot and garlic over a medium heat until soft.
Add the drained meat to the veg along with the red wine and stir until the wine has reduced to around half.
Add the tomato purée, Worcestershire sauce and beef stock. and simmer for around 30 minutes to let the sauce thicken.
In the meantime, boil the sweet potato for around 10-12 minutes or until soft. Whisk the egg whites into stiff peaks. Mash the potato and fold the egg whites into the potato, making sure not to stir too much.
Pour the meat and vegetable mix into an ovenproof baking dish before covering with the potato and egg mix.
Bake in the oven for around 30 minutes or until the top is golden brown.
Nutritional Information per serving:
Calories: 348 / Protein: 33g / Carbohydrates: 38g / Fat: 6g / Fibre: 4g
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