This dinner has got to be one of my favourites, and it is super easy to make. This alternative to the british gravy based pie goes great with a side of garlic bread and is perfect for when it is cold outside. It is healthy too, which is always a plus!
This recipe has been measured to ideally serve 2 people (may have a bit left over, but it is okay as this meal can be reheated for the next day if you wish):
4 Small Sweet Potatos
5 Chestnut Mushrooms
1/2 Red Onion (Diced)
1 Garlic Clove (Crushed)
1 Tin of Tomatos
1 Stick of Butter
Cheese of your Choice
Parsley / Mixed Herbs
1. Preheat Oven to 180 C Fan / Gas Mark 4.
2. Peel the sweet potatos and cut them in half. Place them in a pan and boil, for around 20 – 25 minutes or until soft.
3. Meanwhile place a table spoon of olive oil, the onion, crushed garlic and the mince into a frying pan, cook on high heat until the mince is brown and there’s no redness left.
4. Reduce the heat before cleaning and cutting the mushrooms. Place the mushrooms into the frying pan and cook for a further five minutes.
5. Once the mince, onion and mushrooms have cooked thoroughly, reduce the heat low and pour the tinned tomatos in the pan. Cook until the tomatos start bubbling. You can also add some mixed herbs too if you wish.
6. Take the frying pan off the heat and pour into a small oven proof serving dish.
7. Once the potatos have cooked, drain them in a collander and then place them back into the pan. Place the butter into the potatos and mash until there’s no lumpy bits left. (Add 1/4 of a cup of milk to make your mash even softer if desired)
8. Cover the cottage pie mix with the mash and smooth it all out.
9. Sprinkle with cheese (Emmental works best) and decorate with parsley and bake in the oven for 20 minutes, or until golden. Serve with garlic bread and enjoy!