Sweet Potato Cottage Pie

Serves 4


  • 500g mince (beef, ostrich or other)
  • 2 carrots, diced
  • 2 garlic cloves, crushed
  • 2 leeks, finely sliced
  • 2 tbsp tomato puree
  • 450ml beef stock
  • Worcestershire sauce
  • Freshly ground Black Pepper
  • 950g sweet potatoes, cubed
  • Olive oil or butter (for mashing)



  • Preheat oven to 180 degrees C
  • Brown the mince in a large, hot pan. Break up with a spoon, then add the carrots, garlic, and leeks. Let them sauce a little for about 5 minutes.
  • Stir in the tomato puree, stock and a splash of Worcestershire sauce. Bring to a simmer, then cover and cook for 20 minutes. Stir and cook for a further 20 minutes, uncovered.
  • In a pot, steam the sweet potatoes for 15 minutes or until tender. Mash with a little oil or butter.
  • Spoon the mince mixture into an ovenproof dish and spread the mashed sweet potato evenly over the top. Ruffle the top with a fork, then bake for 20-25 minutes or until the top starts to colour and the mince is starting to bubble at the edges. You can place it under the grill to get a golden brown colour if desired.

*Sweet potatoes are less likely to upset blood sugar levels