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Sweet Potato Cottage Pie

Sweet Potato Cottage Pie

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  • 1 1/2 Pound sweet potatoes
  • 1 Tablespoon olive oil
  • 1 Cup chopped onion
  • 1/4 Cup chopped celery
  • 1 Teaspoon finely chopped garlic
  • 1 Pound ground beef, 90 percent lean
  • One 15-ounce can tomato sacue
  • 1 Tablespoon Worcestershire sauce
  • 1 1/2 Teaspoon fresh thyme
  • 1/2 Teaspoon salt, divided
  • 1/2 Teaspoon black pepper
  • 2 Tablespoons butter
  • 1 Teaspoon milk


Preheat oven to 350 degrees. Oil a 6- to 8-cup shallow baking dish.

Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool. In large skillet, heat oil over medium heat. Add onion and celery; cook and stir until tender, about 5 minutes. Add garlic; cook and stir 1 minute. Add beef; cook and stir until it just begins to brown. Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme, and 1/4 teaspoon of the salt and pepper; bring to a boil.

Transfer to baking dish; spread evenly. Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper. With electric beater, beat until smooth; spread over meat in baking dish. Bake until bubbly, about 20 to 25 minutes.

Nutritional Facts


Calories Per Serving555

Folate equivalent (total)46µg11%

Riboflavin (B2)0.4mg21.2%

Recipe Summary

  • 1 pound sweet potatoes
  • ¼ cup olive oil, divided
  • 1 medium onion, diced
  • 1 (12 ounce) package meatless ground beef substitute
  • 1 (12 ounce) package frozen peas and carrots
  • 1 ½ cups cooked lentils, drained
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon vegan yeast extract
  • salt and ground black pepper to taste
  • 2 tablespoons warm almond milk

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.

Recipe of Speedy Sweet Potato Cottage Pie!

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We hope you got insight from reading it, now let's go back to sweet potato cottage pie! recipe. To make sweet potato cottage pie! you only need 23 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Sweet Potato Cottage Pie!:

  1. You need of Mince.
  2. Use of large onion, chopped.
  3. Take of olive oil, extra virgin.
  4. Use of red wine.
  5. Prepare of garlic, chopped.
  6. Provide of mixed dried herbs.
  7. Use of chopped tomatoes.
  8. Get of medium carrots, sliced.
  9. You need of smoked bacon, chopped.
  10. Use of worcestershire sauce.
  11. Get of Salt.
  12. You need of Freshly ground black pepper.
  13. Use of tomato purée.
  14. Provide of mince beef.
  15. Use of Mash.
  16. Get of dijon mustard.
  17. You need of butter.
  18. Take of full fat milk.
  19. You need of sweet potatoes, peeled and diced.
  20. You need of Water, to boil potatoes.
  21. Provide of salt.
  22. Take of Fresh ground black pepper.
  23. Prepare of Grated cheddar cheese.

Steps to make Sweet Potato Cottage Pie!:

  1. Add 2 tablespoon of olive oil in a large frying pan and heat the oil over a medium heat. Then add the bacon, fry for 2-3 minutes until bacon is cooked. Remove the bacon and set aside..
  2. Add the onion, garlic and carrot to the pan to the oil, cook over a medium heat until the vegetables become soft..
  3. Next add the mince and cook until brown..
  4. Add the tin tomatoes, purée, wine, mixed herbs, the cooked bacon, the Worcestershire sauce. Season with salt and pepper. Cover with lid and simmer for 30-40 minutes..
  5. In the meantime, boil the potatoes in salted water until they are soft. About 15 minutes..
  6. Drain the potatoes well and then mash. Add the mustard, milk and butter. Season with pepper and if needed more salt. (You may add another tbsp of mustard, if you prefer the taste a little stronger)..
  7. When ready, spoon the mince mixture into a casserole dish. Top with the mash and sprinkle with grated cheddar cheese..
  8. Pre-heat the oven to 190 c / Gas mark 5..
  9. Bake the pie for 30-35 minutes or until the mash has become golden brown..
  10. Let it rest for 15 minutes prior to serving..

If you find this Sweet Potato Cottage Pie! recipe valuable please share it to your close friends or family, thank you and good luck.

About the Author

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Sweet Potato Cottage Pie

Sweet potato cottage pie is essentially ground beef simmered in red wine sauce and smothered with mashed sweet potatoes. Comfort food that’s stealthy healthy. Doesn’t get any better than that.

Adapted from Laura Santtini | At Home with Umami | Ryland Peters & Small, 2016

Sweet potato cottage pie. It’s what happens when you make a ragout (which is pretty much a fancy word for beef simmered in red wine), smother it with creamy mashed potatoes, and bake it to golden brown and bubbly gorgeousness. This recipe veers a little from traditional cottage pie with the inclusion of sweet potatoes in the mash, although we kept some russets in there, too, just to keep things being too healthy. The resulting touch of sweetness melds perfectly with the richness of the ragout. And actually, the ragout is so lovely that you can skip the casserole part those nights when you’re pressed for time and simply toss it with some pasta you boiled while the sauce cooks.–Angie Zoobkoff

What’s The Difference Between Cottage Pie And Shepherd’s Pie?

You’ve probably heard of shepherd’s pie. And obviously you’ve heard of cottage pie. Both are economical yet enticing casseroles that stretch your meat dollars so you can frugally feed a family. And both are essentially a meat ragout, or stew, smothered with mashed potatoes. The only difference is that shepherd’s pie is traditionally made with lamb whereas cottage pie is made with beef.

  • I cheat and use a ready chopped vegetable mix from Waitrose (which I’m borderline obsessed by). It’s red onions, carrots and celery and it’s a life saver for busy days: Cooks’ Soffritto Mix 400g.
  • If you want to make this in advance, prep up to stage 9 of the recipe, cover with cling film and pop in the fridge.
  • If you want to freeze this in advance, prep up to stage 9 of the recipe, cover with cling film and pop into the freezer. When you’re ready to bake, just defrost overnight in the fridge.
  • If you prefer not to use red wine, just replace with the same volume of beef stock.
  • Beef stock from a cube is fine, but try to use the best quality you can find, I’m convinced it makes a difference.

This was another of the recipes that I made for Belling using my fantastic new oven of theirs. It’s getting a lot of use – can you tell?!

I’m really looking forward to testing out it’s defrost function for the second of these Sweet Potato Cottage Pies that I’ve stashed away for another day.

Sweet Potato Cottage Pie - Recipes

canola oil
1 kg lean beef mince
2 t (10 ml) Ina Paarman’s Meat Spice
1 t (5ml) Ina Paarman’s Chilli & Garlic Seasoning
2 large onions, chopped
3 cloves of garlic, sliced
1 T (15 ml) ground coriander
1 T (15 ml) ground cumin
2 x 25 g Ina Paarman’s Liquid Beef Stock
400 g tin chopped tomatoes
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
½ cup (125 ml) water
2 cups (500 ml) frozen peas
¼ cup (60 ml) chopped parsley

Sweet Potato Topping

1 kg sweet potatoes, peeled and cut into chunks
250 g regular potatoes, peeled and cut into chunks
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
Ina Paarman’s Potato Spice , to taste
1 T (15 ml) lemon zest
2 T (30 ml) butter
1 egg, lightly beaten


Stir-fry the mince in two batches, using 1 – 2 T (15 – 30 ml) of canola oil per batch.
Keep the mince on one side and mix Meat Spice. Add Chilli & Garlic Seasoning in to the chopped onions.
Add a little more oil to the pan and sauté the seasoned onions until golden. Add the garlic, ground coriander and cumin. Stir-fry until spices are aromatic, ± 30 seconds.
Add the undiluted Beef Stock, tinned tomatoes, Tomato Pesto and water.
Bring to the boil and add the mince. Simmer slowly for 20 minutes. Add the peas and parsley, stir through and dish into an ovenproof dish big enough to accommodate the topping as well. The mince mixture can be made in advance.
For the topping, boil the sweet potatoes and regular potatoes together in ± 2 cups (500 ml) of water to which you have added the Seasoned Sea Salt. Cook until soft.
Drain. Mash until smooth. Add lemon zest and butter. Taste and add Potato Spice.
Incorporate the egg.
Spoon topping over mince.
Adjust oven rack to one shelf below the middle and preheat the oven to 180°C.
Bake for 35 minutes until golden brown.
Serve with green vegetables or a tossed salad and our Peach Apricot Chutney on the side.

Recipe Summary

  • 1 pound cod fillets, cut into chunks
  • 3 tablespoons butter
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups warm milk, or more as needed
  • 1 cup shredded sharp white Cheddar cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ cup minced onion
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 1 clove garlic, pressed
  • 2 cups mashed potatoes
  • 1 cup shredded yellow Cheddar cheese

Preheat the oven to 375 degrees F (190 degrees C).

Arrange cod in a single layer in a large baking dish set aside.

Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.

Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes.

Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.

Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.

Pour sauce over fish in baking dish.

Layer mashed potatoes on top.

Bake in the preheated oven for 30 minutes, then sprinkle with yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.


Chop onion on speed 5 for 5 seconds. Add oil and cook for 3 mins, Varoma "Counter-clockwise operation" speed 1.

Add carrot and (pre chopped) zucchini and cook for a further 3 mins, Varoma, "Counter-clockwise operation" speed 1.

Add mince and cook for 5 mins, 100 degrees, "Counter-clockwise operation" speed 1.

In a small bowl, mix corn flour & water together, add to mince mixture and cook for 2 mins, 100 degrees, "Counter-clockwise operation" speed 1.

Add stock, corn, peas, broccoli florets, tomato paste & worcestershire sauce. Cook for 25 mins 100 degrees, "Counter-clockwise operation" speed 1.

During cooking, add chopped sweet potato to a pot of boiled water and boil until soft. Add butter and milk and mash.

Once cooking is finished, place pie contents into a ceramic baking tray and place mash on top of the pie contents.

Sprinkle with cheese and bake in pre heated oven for 25 mins or until golden.

Sweet Potato Cottage Pie

1 kg lean beef mince
30 ml flour
30 ml whole dry coriander – dry-fried and pounded in the pestle and mortar
30 ml olive oil
1 large onion finely chopped
1 stick celery finely chopped
2 cloves garlic – finely chopped
2 sprigs fresh rosemary
50 g tomato paste
15 ml Worcestershire sauce
250ml vegetable or beef stock

2 bay leaves – it add such flavor to any savory dish!

For the mashed sweet potatoes

1 kg sweet potatoes – peeled and cut in chunks
125 ml sour cream
freshly grated nutmeg

Pre-heat oven to 180 C. Heat a heavy based pot and add the olive oil. Add the minced meat and stir until the meat has browned somewhat. Add all the other ingredients and cook the mince for about 10 minutes or until the stock has reduced and the meat has formed a thickish gravy. Transfer the meat to an oven proof dish. Taste and adjust seasoning.

Meanwhile, peel the sweet potatoes, boil them in salted water until cooked and then drain well. Mash the potatoes with a potato masher and add the sour cream. Spoon the sweet potato mixture on the meat , making patterns with your fork.
Bake in a moderate oven for about 30 minutes until the potato topping has browned. Serve with your choice of vegetables or salad.


Preheat the oven to 375°F. Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender about 10 minutes.

Drain and mash, then season with salt, pepper, and Italian seasoning blend.

Heat oil in a large nonstick pan over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the garlic and cook for a minute or so. Add the ground meat and cook, crumbling with a wooden spoon, until the meat is cooked through.

Stir in the tomato paste, oregano, paprika, salt and pepper, and broth.

Simmer for a few minutes then stir in the peas or any other veggies you would like to use. Spread the meat mixture into a 2-quart baking dish. Add mashed sweet potatoes on top and spread it evenly all the way to the sides.

Bake until the potatoes are just starting to brown, about 25-30 minutes. Rest, then serve and enjoy!


Shepherd&rsquos pie is an Irish dish made with ground lamb, tomato sauce base or broth, veggies like peas and carrots, and a crust of mashed potatoes. It is sometimes topped with a layer of cheese. Shepherd&rsquos pie is also referred to as cottage pie when ground beef is used instead of lamb. There are many variations of this recipe.


You can freeze already cooked and baked shepherds pie or make ahead and right before you bake, you can freeze it until the day you are ready to serve it. Wrap it tightly to prevent freezer burns. Freeze for up to one month. Simply remove from the freezer a day before and allow it to thaw. Then place in the oven and bake for about 30 minutes.


It is best to cook your shepherd&rsquos pie in the oven. Baking your shepherd&rsquos pie anywhere between 350-400 F would be an ideal temperature.


Two ways to reheat shepherd&rsquos pie. You may either reheat individual servings in the microwave for 1-2 minutes. Or you may reheat it in the oven by baking it again at about 350 F for about 20-25 minutes.


Layering is simple. You need the bottom layer to be the meat and veggie filling, then top that with a layer of whatever potato you are using. Top layer options: mashed potatoes, mashed sweet potatoes, or cauliflower mash for a low carb option! In fact, if you want to make this low carb, replace the sweet potato layer with this Cauliflower Mash.

We would love to hear from you. Making this Easy Sweet potato Shepherd&rsquos pie? Leave us a review and don&rsquot forget to share it!

Love sweet potatoes? We have some amazing sweet potato recipes for you to try:

  • Mexican Stuffed Sweet Potatoes
  • Roasted Smoked Sweet Potatoes
  • Pumpkin Spice Twice Baked Sweet Potatoes
  • Sweet Potato Breakfast Skillet Recipe

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