Cottage pie is such a comforting dish and with a few little tweaks it can become a healthy, well balanced evening meal. The mince provides protein and iron and if you swap normal potatoes for sweet potatoes you get a slow and steady release of energy. Add a side of greens to provide extra vegetables and nutrients.
Ingredients (for 4 portions):
- 400 g of mince – the lower fat, the better. 5% is perfect
- Drizzle of olive oil
- 400g tin of chopped tomatoes
- 2 tablespoons of tomato puree
- A tablespoon of worcester sauce
- A tablespoon of mixed herbs
- Handful of mushrooms sliced
- 2 carrots chopped
- 1 medium onion diced
- 4 medium sized sweet potatoes
- A dash of milk
- Salt and pepper to season
Method:
- Preheat oven to 200 degrees
- Peel and chop sweet potatoes
- Cook sweet potatoes in pan of boiling water until soft
- At the same time, heat the oil in a large saucepan
- Add the onions and gently fry until soft
- Add mince and cook until it has completely browned off
- Drain any excess fat
- Add carrots, chopped tomatoes, tomato puree, worcester sauce, herbs and mushrooms
- Bring to boil and then simmer for 20 minutes or so
- During this time, drain the sweet potatoes and mash with the milk. Season well with salt and pepper.
- Pour the mince mixture in to the base of an ovenproof dish
- Spoon the sweet potato on top and gently spread out so it covers the top
- Put into oven for 30-40 minutes until the sweet potato has turned golden on top
- Serve with some steamed spinach or broccoli on the side.