Sunday, 3 November 2013

Sweet Potato Cottage Pie.

Every weekend over the autumn winter months I am going to try and cook something hearty and warming, this weekend I made sweet potato cottage pie.



To serve 9 you will need:
300g Pork mince 
500g Beef mince 
2 onions
1 tablespoon tomato purée
5 large mushrooms
2 tins of chopped plum tomatoes
1 dessert spoon of worsteshire sauce 
2 beef OXO cubes
4 tablespoons of beef gravy granules
5 sweet potatoes

First brown the mince and then drain it on kitchen towel. 








Then peel and chop the onions and cook in the pan used to brown the mince. Cook for arid 10 minutes on a medium heat. 





Add the tomato purée and cook this for a couple of minutes. 



Remove the onion from the pan and add the chopped mushroom cook for 5-10 minutes. 



At this point I divided my mix into two pans as I didn't want to spill any. I added half the onions mince and mushrooms to each pan and then added one tin of chopped tomatoes to each pan. Then add the gravy granules, OXO cubes, worsteshire sauce to the pans or pan if you have a large pan. Cover the mince with water and then leave to simmer until the mix has a thick dark gravy. This takes around 40 minutes. 



Place the mince in a dish and leave while you make the mash. 



Peel and chop the potatoes and boil for around 6 minutes or until soft. 



Drain and mash the cooked potato. 



Then carfully spoon the mash on top of the mince. Use a fork to mark the top of the mash. 







Cook at 180 for 35 minutes. 





The sweet potato mash is still comforting but is much lighter so you don't feel heavy after eating a good portion. It also counts as one of your five a day where as normal mash does not. 


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