Recipe

Solo: Sweet Potato Cottage Pie

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

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serves 1

125g
½
½ clove
1
¼ sachet
¼ tsp
1
1
20g
1
1 tbsp
¼ tsp
¼ tbsp
½ tbsp
.
.
.

ingredients

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

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)

Method

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.