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    Cottage pie with sweet potato

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    Cottage pie with sweet potato

    • Preparation time: 15

    Makes: 2


    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.

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