Description
A comforting, wholesome twist on the classic British cottage pie. This savory meal features a rich, lean ground beef and vegetable base simmered with fresh thyme and tomato paste, topped with a vibrantly colorful, creamy mashed sweet potato crust. Finished with a sprinkle of sharp cheddar for golden, crispy perfection, this dish bridges the gap between everyday weeknight cooking and gourmet indulgence, offering a nutritious and warm hug in every bite.
Ingredients
1 1/2 pounds sweet potatoes
3 tablespoons unsalted butter, melted
4 tablespoons whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly-grated nutmeg
2 tablespoons olive oil
1 pound 90% lean ground beef
1 large yellow onion, diced
3 medium carrots, diced
2 medium stalks celery, diced
1 cup beef stock (halal)
1 tablespoon tomato paste
1 teaspoon fresh thyme
1/2 cup sharp white cheddar cheese, shredded
Instructions
Peel and chop sweet potatoes into chunks, boil in water until tender, then drain and mash with butter, milk, salt, pepper, and nutmeg.
Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a spoon.
Stir in diced onions, carrots, and celery; sauté until vegetables soften.
Add tomato paste, fresh thyme, and beef stock; simmer for 10 minutes until liquid thickens.
Transfer meat mixture to a baking dish and spread the sweet potato mash evenly over the top.
Sprinkle with white cheddar cheese.
Bake at 375°F (190°C) for 20-25 minutes until the topping is golden and the edges are bubbling.
Notes
Ensure the stock used is halal certified. You can replace beef stock with high-quality vegetable broth for a lighter flavor. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg