Mini Cottage Pies With Sweet Potato Cheesy Tops

Mini Cottage Pies With Sweet Potato Cheesy Tops

Posted 2017-03-02 by Naomi follow
[Image1 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.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 6


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.

  • [Image3 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.

  • [Image4 The mashed sweet potato top is a tasty alternative to potato]

    [Image5 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.

  • Tips
  • 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.

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