This is such a lovely, comforting winter dish, it is like a big plate of love! Comforting food can be healthy and here is the perfect example of that.
I used to love cottage pie when I was growing up, this is a tastier version with the sweet potato mash, instead of regular potatoes. This is a excellent recipe to make for the family and have in the fridge for the week ahead.
This week I shared this dish as part of the Real Food Pledge Challenge. It is a winner for sure in the tribe. If you want to know more about the challenge, click here.
- 500 grams of beef mince
- 1 onion
- 1 garlic clove
- 1 large carrot
- 1 large zucchini
- ¼ cup frozen peas
- 1 teaspoon curry powder
- ½ teaspoon paprika
- 1 cup vegetable stock
- 1 tablespoon olive oil
- 500 grams sweet potato
- 2 tablespoons olive oil, for mash
- Turn the oven on to 180 degrees celcius.
- Peel the sweet potato and cut each sweet potato into 4 pieces. Place in a pot of boiling water with the lid on and let simmer for 20 minutes.
- In the meantime, dice the onion, garlic and carrots. Heat a large pan on a medium heat with the olive oil.
- Sauté the diced vegetables for a few minutes. Add the mince and let cook in the pan for a few minutes.
- Grate the zucchini, then add to the mince along with the peas, curry powder and paprika. When the mince is browned, add the stock and stir to combine.
- Allow the mince simmer on the stove for 20 minutes or until the stock has reduced right down.
- Add salt to taste to your liking if need be.
- Once the sweet potato is tender remove it from the stove and drain off the water.
- Add a two tablespoons of olive oil, salt and pepper then mash with a potato masher. Place the mince mixture into an oven dish draining excess juice off.
- Top with the sweet potato mash and smooth out the top.
- Place in the oven for 15 – 20 minutes to bake. Top with fresh herbs right before serving.