Essential to maintaining a balanced lifestyle, is eating well.

Tasty Sweet Potato Cottage Pie

Prep time: 10 minutes
Cooking time: 30 minutes
Baking time: 30 minutes (so you can go off and read a book or do a WOD)
Will serve 6 or 4 really hungry hippos

INGREDIENTS

Filling

2 tabs coconut oil
1 medium onion, diced
2 cloves garlic, crushed or diced
500g mixed minced beef & pork
700g jar tomato passata
4 tabs tomato paste
1 medium red capsicum, diced
100g green pees, frozen
200g mushrooms, sliced
1 medium zucchini, grated
1/2 cup hot water (or red wine if you're feeling it)
Salt, 3 pinches
Pepper, 1 generous pinch

Topping

2 medium sweet potatoes (80-100 grams), peeled & roughly chopped (try to get the pieces approximately the same size so they cook evenly)
2 tabs ghee (or dairy free butter)
2 tabs lactose free milk (or any dairy free milk e.g. soy, rice)
Salt, 2 pinches

"This tastes great served with steamed broccoli”

~ Georgie 

INSTRUCTIONS
Preheat oven at 180 degrees Celsius

Filling

1. Place oil into a large frypan and on medium heat, add onion and cook until soft then add garlic and continue cooking until aromatic, approx 2 minutes
2. Add mince and use wooden spatula to break into small pieces. Continue stirring until browned
3. Add tomato passata, tomato paste, capsicum, pees, mushrooms, zucchini and water and mix well
4. Taste sauce before adding salt and pepper then bring to the boil
5. Turn down heat and simmer for 20 minutes, stirring occasionally. Taste sauce again and add salt/pepper/tomato paste/wine as required. Whilst meat is simmering, prepare topping.

Topping

1. Use a vegetable steamer to cook the sweet potato (you can place sweet potato directly into water and boil however you will lose nutrients into the water)
2. Steam for approximately 10 minutes and check doneness with a fork so that it goes the whole way through without resistance
3. Transfer sweet potato to a bowl and add ghee, milk & salt then mash until smooth

Baking

1. Place meat filling into an oven-proof dish and spread sweet potato mixture over the top.
2. Bake in oven for 20 minutes or until you can see juice bubbling around the edges.
3. Turn grill onto high and bake for another 10 minutes or until top browns (optional)

Georgie’s Cooking Tips:

Coconut Oil - if you don't like the flavour of coconut oil you can use any another type of meat or vegetable oil but try not to use olive oil as this is not suitable for high heat cooking

Garlic - place whole clove into the garlic crusher flat side first so you don't waste time peeling or making your fingers smell. Remember to remove peel before adding the next clove

Mince - I find this at Coles or ask your local butcher to prepare this for you. Otherwise, buy a pack of pork mince and a pack of beef mince and combine them yourself and freeze any leftover meat

Passata - is a tomato purée and can be found in deli's and most supermarkets. Alternatively you can use the same amount of ripened tomatoes blended in a food processor or crushed tomatoes in a can

Seasoning -  always taste your sauce before adding seasoning and season to taste. This applies to salt especially because its hard to go back once you've added too much

 

 ~with thanks & gratitude ~ 

Recipe provided by Georgina McEachan