Sweet potato cottage pie with garlic and bacon sauteed greens

    1 hour 20 min

    A quick, easy and winter warming recipe. Mashed potato is replaced with sweet potato for a delightful variation on the classic cottage pie. Serve alongside sauteed leeks and cabbage cooked with bacon for a complete meal.


    Essex, England, UK
    3 people made this

    Serves: 2 

    • 300g sweet potato, peeled and diced
    • 300g extra lean beef mince
    • 1 white onion, chopped
    • 2 garlic cloves, chopped
    • 1 to 2 tablespoons coconut oil
    • salt and pepper, to taste
    • 2 carrots, sliced
    • 4 sticks celery, sliced
    • 1 beef stock cube
    • 1 tablespoon Worcester sauce
    • 1 tablespoon mixed dried herbs
    • 2 tablespoons chopped fresh thyme
    • 1 to 2 handfuls grated cheese of your choice
    • 2 low fat bacon medallions, chopped
    • 1 savoy cabbage, chopped
    • 1 leek, chopped

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a saucepan of lightly salted water to the boil over a high heat. Add the sweet potato and cook until just tender, about 10 minutes. Drain and mash.
    3. Meanwhile, fry the beef mince, onions and garlic in coconut oil until browned. Add the seasoning, carrots, celery, beef stock (dissolved in some hot water), Worcester sauce and herbs. Let simmer for 15 to 20 minutes.
    4. Place the cottage pie filling into a baking dish (I prefer using individual pie pots) and spread over the sweet potato mash and grated cheese.
    5. Bake for 25 to 30 minutes until the filling is piping hot and the sweet potato mash has browned.
    6. In a frying pan, fry the bacon until browned then add the cabbage and leeks and cook and stir until tender.
    7. Remove the cottage pie from the oven and serve alongside the cabbage and leeks for a complete meal.

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