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Cottage pie with sweet potato
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1 tbsp olive oil
• 500g British beef mince
• 1 onion, diced
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 Oxo Beef Stock Cube
• 1 tbsp tomato purée
• 11/2 tbsp plain flour
• 2 tsp Worcestershire sauce
• 3 thyme sprigs
• 2 medium sweet potatoes,
• 1 tbsp unsalted butter
1 Heat 1⁄2 tbsp oil in a large sauté pan or casserole dish
over a high heat. Add the beef and fry, breaking it up, for
4-5 minutes, until browned. Remove from the pan, add the
remaining 1⁄2 tbsp oil, lower the heat to medium and fry the
onion, celery and carrot with a pinch of salt for 10 minutes,
until softened. Meanwhile, dissolve the beef stock cube in
500ml just-boiled water.
2 Return the beef to the pan, add the tomato purée and
cook for 1 minute, then stir in the flour and fry for 1 minute
more. Add the stock, Worcestershire sauce and 2 thyme
sprigs and simmer for 25-30 minutes, until the beef is coated
in a thick gravy. Meanwhile, slice the potatoes as thinly as
you can and put in a bowl. Cover with just-boiled water
from the kettle; set aside for 10 minutes. Drain and use
kitchen paper to pat dry thoroughly, then lay out on
more kitchen paper to finish drying.
3 Preheat the oven to 200oC, gas mark 6. Melt the butter.
Tip the beef and gravy into a medium ovenproof dish. Toss
the potatoes with the butter and leaves from the remaining
thyme sprig. Season and arrange in circles over the beef.
Bake for 30 minutes until bubbling hot and the potatoes are
cooked through. Stand for 10 minutes before serving.
Typical values per serving:
1837.0kJ/19g fat/8.2g saturated fat/35g carbs/ 12g sugars/5g fibre/28g protein/ salt