Spiced Sweet Potato Cottage Pie

This is a big twist on a classic cottage pie, with inspiration for the sweet potato topping from my holiday to Barbados. It’s a wonderfully warming and satisfying meal that can be made very easily the night before you want it, for a quick mid-week dinner. This would also work really well as a hearty replacement for a Sunday roast.

Sweet potato cottage pie beef and carrot filling


For the filling

250g lean mince beef

Two large carrots, thickly sliced

One onion, thickly sliced

Ten baby portobellini mushrooms, thickly sliced

Salt and black pepper

1tsp caraway seeds

1tsp cumin

A dash of Lea & Perrins

A dash of hot sauce

Sprinkle of rosemary and thyme

spiced sweet potato cottage pie topping

For the topping

Three medium sweet potatoes, skinned and cut into small chunks

Dessert spoon of medium fat cream cheese

1tsp of butter

Salt and black pepper

Pinch of cinnamon


Soften the onions in a large frying pan (or do it all in a cast iron casserole dish to save on washing up) with olive oil before adding the mince – I find it easier to break up the meat in the pack before adding it to the onions to stop it from cooking into lumps. Add the herbs and seasoning to the mince and onions, let the meat brown before adding the veg. Turn the heat down to allow the mixture to simmer whilst you’re preparing the sweet potato topping. Tip the potato chunks into a boiling hot steamer for 5-10mins, until soft. Mix in the seasoning, cream cheese and butter, then mash well until as smooth as possible. Take the meat mix off of the heat and pour into a casserole dish. Dollop the mash mix on top, and smooth to an even layer, then lightly score the topping into a criss-cross pattern so that it will crisp up nicely whilst cooking. Pop the dish in a 200 degree oven until the mash is golden and crispy.

Serve with a good bottle of red wine for a cosy night in!


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