Sweet Potato Cottage Pie



  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 40m
  • Ready In : 50m
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This is the ultimate in winter comfort food. Much like a warm hug for your belly.


In a large saucepan warm the olive oil over medium-low heat and add the onion, carrots and garlic. Gently fry for 10 minutes until softened.
Add the minced beef, breaking up the larger chunks and turn the heat up slightly so it browns. Stir in the tomato paste, worcestershire sauce, parsley, salt and a generous hit of black pepper.
Simmer until the meat is tender. Transfer to a 9in pie dish.

Peel and dice the potatoes. Put them in a saucepan with a pinch of salt, cover with water and bring to a boil.
Boil the potatoes for 20 minutes or until tender.
When ready drain them off, add the butter, mayo and half of the cheese. Mash thoroughly until a creamy, smooth texture.
Spoon the mixture onto the meat base, taking care to ensure it is evenly spread. Sprinkle over the remaining half of the cheese and put under the broiler for about 10 minutes until the topping browns.


  • 450g minced organic, grass-fed beef
  • 2 medium carrots, finely chopped
  • 1 large white onion, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 tsp worcestershire sauce
  • a small handful fresh parsley, finely chopped
  • 2 medium sweet potatoes
  • 1 tbsp mayonnaise
  • 1 cup grated cheddar


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Recipe Comments

Comments (9)

  1. posted by lillamb on February 4, 2012

    I just made this and it is great! I followed the recipe exactly, using a generous amount of olive oil in the pan since the amount wasn’t given, and using 1 Tablespoon of butter in the sweet potato mash. Used lots of freshly ground pepper in the meat mixture, and oh, this is so tasty! And very satisfying, too.

  2. posted by Luisa on February 8, 2012

    Awesome recipe!!!
    The kids liked and we couldn’t get enough of it

  3. posted by Cravinsalt on February 10, 2012

    Enjoyed this a lot!

  4. posted by carly on March 16, 2012

    I bake large batches of sweet potatoes, mash them, the either put the in fridge or freezer. I like to bake them to avoid boiling all the vitamins away and to get that great carmelization that occurs with baking. I’m definitely going to try this one!

  5. posted by Tracy on May 17, 2012

    making this right now, but thought I would mention there are no measurements for the butter or the oilve oil mentioned. I just guessed, but wanted to point that out.

  6. posted by Jennifer on August 17, 2012

    This looks great however, we don’t use mayo. Can you sub Greek yogurt instead?

  7. posted by Lindsey on September 23, 2012


  8. posted by trj93 on September 23, 2012

    Made this tonight – thank goodness for comments suggesting 1 TBSP of butter! It worked out well, and I enjoyed it!

  9. posted by shanashock on April 15, 2013

    Sooo good! Along with the tomato paste, I also added a can of tomato sauce so the meat mixture was a little “saucier”! Another addition (for some heat) was chipotle peppers (in adobo) to the meat mix! The peppers took it to another level!

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