Cottage pie with sweet potato

  • Serves 4
  • 100 minutes

Cottage pie with sweet potato

100 minutes
Prep Time20 minutes
Cook Time80 minutes
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Olive oil1 tbsp
Beef mince500g
Onion, diced1
Celery stalk, diced1
Carrot, peeled and diced1
Beef stock cube1
Tomato purée1 tbsp
Plain flour1½ tbsp
Worcestershire sauce2 tsp
Thyme sprigs3
Medium sweet potatoes, peeled2
Unsalted butter1 tbsp
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Heat ½ tbsp oil in a large sauté pan or casserole dish over a high heat. Add the beef and fry, breaking it up, for 4-5 minutes, until browned. Remove from the pan, add the remaining ½ tbsp oil, lower the heat to medium and fry the onion, celery and carrot with a pinch of salt for 10 minutes, until softened. Meanwhile, dissolve the beef stock cube in 500ml just-boiled water.


Return the beef to the pan, add the tomato purée and cook for 1 minute, then stir in the flour and fry for 1 minute more. Add the stock, Worcestershire sauce and 2 thyme sprigs and simmer for 25-30 minutes, until the beef is coated in a thick gravy. Meanwhile, slice the potatoes as thinly as you can and put in a bowl. Cover with just-boiled water from the kettle; set aside for 10 minutes. Drain and use kitchen paper to pat dry thoroughly, then lay out on more kitchen paper to finish drying.


Preheat the oven to 200ºC, gas mark 6. Melt the butter. Tip the beef and gravy into a medium ovenproof dish. Toss the potatoes with the butter and leaves from the remaining thyme sprig. Season and arrange in circles over the beef. Bake for 30 minutes until bubbling hot and the potatoes are cooked through. Stand for 10 minutes before serving.

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