These cottage pies with sweet potato are a new family favourite
These mini cottage pies are bursting with flavour. I usually use potato but recently tried Hawaiian sweet potato. It was a roaring success and my family requested that I only make this version from now on. I hope you enjoy it as much as they do.
For the sweet potato top 1 large Hawaiian sweet potato, skin on
3 tbsp butter or margarine (use Nuttelex if lactose free required)
3/4 cup milk (lactose free if required)
1 1/2 cups grated cheese (lactose free if required)
Salt and pepper, to taste
For the Bolognaise sauce 2 cloves garlic, crushed (exclude if low FODMAP)
1 small onion, cut (exclude if low FODMAP)
500g beef mince
500g tomato, diced
1/2 cup of water
2 tbsp dried oregano
1 tbsp dried basil
1 tbsp Worcestershire sauce (gluten free if required)
2 bay leaves
1 cup carrot, diced
1 can of corn and peas, drained
Salt and pepper, to taste
Preheat the oven to 220 degrees. Line one baking tray with baking paper.
For the sweet potato top
Place the sweet potato on a baking tray and bake for 25 minutes. Turn the sweet potato over and bake for another 20-25 minutes, until soft and cooked through. Take out of the oven and set aside to cool slightly for 5-10 minutes.
Cut the sweet potato in half lengthways, scoop out the inside and place it in a bowl.
Add the butter and half of the milk to the sweet potato and mash to combine. Add the remaining milk gradually, stirring with a fork, until the mash is smooth and not too thick. Season with salt and pepper to taste.
For the Bolognaise sauce
In the meantime, while the sweet potato is in the oven, heat the olive oil in a frypan on high for 1 minute. Add the garlic and sauté for 1 minute until the garlic is light brown. Add the onion and sauté for 2-3 minutes until caramelised.
Add the mince to the frypan and stir, breaking up the mince into small chunks. Stir until the meat is just brown.
Add the oregano and basil and stir for 1 minute to combine. Add the Worcestershire sauce, stir for 1 minute to combine and warm through.
Add the tomatoes, bay leaves and water and stir through. Add salt and pepper to taste. Turn the frypan down to low and simmer for 25 minutes.
Add the carrots, stir to combine and simmer for 5 minutes. Add the corn and peas and simmer for 5 minutes.
The carrots, corn and peas give the cottage pies a nice flavour
Remove the bay leaves and season with salt and pepper to taste, if required.
To assemble the cottage pies
Place the ramekins on a baking tray. Spoon in the bolognaise sauce mixture to 1cm below the rim.
Gently spoon mashed sweet potato on top of each pie. Sprinkle the cheese on top of the mashed sweet potato layer.
The mashed sweet potato top is a tasty alternative to potato
The cheese will melt on top of the sweet potato and makes a delicious top
Place on the baking tray and bake for 5-10 minutes until the cheese has melted on top. Add cracked pepper, if desired.
Serve with a salad and vegetables.
Substitute the sweet potato with 1kg of potato, 1/2 cup of milk, 2 tbsp of butter and 1 clove of crushed garlic.
Use a large baking dish for a large cottage pie, if preferred.