Super Nutritious Cottage Pie

A super clean, warming, and flavoursome cottage pie with a high protein content. This recipe levels up the traditional school dinner dish with the use of sweet potatoes and a rich, savory beef mince filling.

By @comedinewithbrie_

Original recipe source

Cook time: 90 minutes

Servings: 4

Ingredients

• 1 batch sweet potatoes
• 500 g beef mince
• 1 whole onion
• 1 whole carrot
• 1 whole celery stick
• 3 whole garlic cloves
• 1.5 tbsp paprika
• 1.5 tbsp medium curry powder
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 1 tsp honey
• 350 ml beef bone broth
• 1 tbsp rosemary
• 1 batch peas
• 1 tbsp butter
• 1 to taste salt
• 1 to taste pepper
• 60 g reduced-fat mozzarella

Instructions

1. Prick the sweet potatoes and air-fry at 190°C for 40–50 minutes, or until soft.
2. Add 500g beef mince to a hot pan and cook until browned, then push to one side.
3. Sauté 1 onion until soft. Add 1 diced carrot, 1 diced celery stick, and 3 minced garlic cloves, cooking for a few more minutes.
4. Stir in 1½ tbsp paprika, 1½ tbsp medium curry powder, 2 tbsp Worcestershire sauce, 2 tbsp tomato purée, and 1 tsp honey, cooking for 2 minutes.
5. Pour in 350ml beef bone broth and add 1 tbsp rosemary, then simmer over medium-high heat for about 8 minutes until thickened slightly.
6. Stir in peas and 1 tbsp butter to increase the richness- if you’re using a stock pot instead of bone broth, you can skip the butter as it’s likely rich enough already.
7. Remove the skins from the cooked sweet potatoes and mash with salt and pepper.
8. Assemble by layering the mince mixture, then the sweet potato mash, and top with cheese. I used 60g reduced-fat mozzarella, but cheddar works great too.
9. Place under the grill for about 10 minutes until the cheese is golden and crisp.