Solo: Sweet Potato Cottage Pie

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Solo: Sweet Potato Cottage Pie

Flavourful tomato mince base topped with a golden potato, cheesy crust. Side salad of courgette ribbons and toasted pumpkin seeds.

Ingredients to serve 1

  • 125g x beef mince
  • ½ x celery stick – dice (5mm)
  • ½ clove x garlic – peel, grate & chop
  • 1 x tomato – dice (1cm)
  • ¼ sachet x tomato paste
  • ¼ tsp x chilli powder
  • 1 x bay leaf
  • 1 x sweet potatoes – peel & dice (1cm)
  • 20g x mature cheddar – grate coarsely
  • 1 x courgette
  • 1 tbsp x pumpkin seeds
  • ¼ tsp x Dijon mustard
  • ¼ tbsp x white wine vinegar
  • ½ tbsp x olive oil (for the salad, from your pantry)
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Preparation: Preheat oven to 250°C – top grill on. Prepare all ingredients as indicated above. Boil the kettle (for the sweet potato).

Step 2

Sweet Potato: Place a large saucepan of lightly salted boiling water on high heat. Add the sweet potato and cook for 15 minutes until soft. Drain. Mash the sweet potatoes with a knob of butter. Season with salt and pepper. Set aside and keep warm.

Step 3

Pumpkin seeds: Place a small pan on high heat and dry toast the pumpkin seeds until lightly browned - about a minute. Shake the pan often so that they don’t burn.

Step 4

Mince: Place a few glugs of olive oil in a large frying pan on medium-high heat. Cook the onion, with a little salt, for 5 minutes until softened. Add the garlic, celery and mince, breaking up the mince with a wooden spoon. Stir together and cook for 5 minutes until the mince is browned. Add the tomato paste, chilli powder and bay leaf. Cook for a minute. Add the tomatoes and cook for another 7 minutes. Season to taste with salt and pepper.

Step 5

Casserole: Place the mince mixture in an ovenproof casserole dish, top with the mash and scatter with the grated cheese. Bake in the oven for 10-15 minutes until golden on top.

Step 6

Courgette salad: Cut the ends off the courgettes and shave lengthwise into thin ribbons (2 to 3mm thick) using a potato peeler. Place courgettes ribbons and toasted pumpkin seeds in a salad bowl. Mix these ingredients together in a cup to make the dressing: olive oil (see quantity above), white wine vinegar, mustard, salt and pepper. Drizzle over the courgette ribbons and toss to coat. Scatter with pumpkin seeds. Set aside.

Step 7

Serve a portion of cottage pie on a plate with a side of courgette salad.