Spicy Cottage Pie made with Sweet Potato and Veggies

I am not a fan of sweet potato but my son and husband love it. I do however I like it in this particular dish since the spice and sweetness balance out really nicely. This is not meant to represent traditional cottage/shepherd's pie but a variation of it.

A variation of cottage pie with sweet potato and veggies

I swapped out the white potato for sweet potato since sweet potato is supposed to be the healthier option of the two. If you prefer white potato go ahead and substitute by making a white potato mash. If I am using white potato then I add some salt, butter and cream. When using sweet potato I do not add any creams, butter, salt or milk since in my opinion, the sweet potato is rich enough as it is. If you however feel you want to add something to the sweet potato mash then go ahead.

I also like to add some veggies to the meat portion. This is primarily carrots diced extra small and brussel sprouts sliced fine. To slice the brussel sprouts, trim the ends off, cut in half and then with the cut half flat on the chopping board chop into fine slices.

Diced carrots and sliced brussel sprouts

The meat portion can be made from ground lamb or beef. I know in USA there is debate on whether it’s better to wash or not wash the meat. Whichever you choose is up to you but if you wash the ground meat be sure to drain it as thoroughly as possible and pat dry with a paper towel. Marinating the meat in the red curry powder/Durban red masala (link to recipe below) ensures the spices penetrate the ground meat. To do this place the uncooked ground meat in a bowl, add half the quantity of Durban masala and the pressed garlic and mash them into the meat with a fork giving it a rough mix.

The spiciness can be controlled by increasing or decreasing the masala/red curry powder. When serving to my 4yr old I usually serve out a higher ratio of sweet potato to meat and he enjoys it perfectly fine. Be sure not to add too much oil. The cook time will need to be judged when most of the water has cooked off and the veggies are cooked through and tender. Half way through the both layers being done, pre-heat oven (375 deg F). Once they are done assemble, top with cheese and place in the oven for another 30 min. You want the cheese to get melted, bubbly and slightly browned in places. This dish can be re-heated and served if necessary - it still tastes great!

Durban masala recipe (click to navigate)

Spicy Cottage Pie made with Sweet Potato and Veggies Recipe

Yield ~ 8 servings

Prep time ~ 20min

Cook time ~ 1hr

Ingredients

• ~1.5lb gound lamb or ground beef

• 1 cup finely diced carrot

• 2 cups finely sliced brussel sprouts

• 1 medium onion (diced)

• 4 cloves garlic (pressed or crushed)

• 1.5 Tbsp olive/vegetable oil

• 4 Tbsp Durban red masala/red curry powder

• 1.5 cup shredded mild cheddar cheese

• 1-2 tsp salt (to taste preference, I use closer to 2 for this qty)

• ~1/2 cup water

• 4-6 sweet potatoes (depending on the size)

Method

1. In a medium bowl place the ground meat, pressed garlic and half the masala qty. Press and mash the ingredients together roughly with a fork.

2. Heat large pan on medium heat and coat with the olive oil.

3. Add onions and fry until translucent ~ 5-8min.

4. Add remaining masala and fry for a further 2-3min.

5. Add in the meat and mix in the onion and spices in the pan continuously for about 1 min.

6. Add the carrots, brussel sprouts, salt and water and mix thoroughly.

7. Let cook, mixing occasionally, until the ingredients are cooked through, the veggies are tender and most of the water has cooked off ~ 17 - 20 min.

8. Preheat oven at 375 deg F about half way through.

9. While the meat layer is cooking, peel and quarter the sweet potatoes. Place in a pot, cover with water and boil until the potatoes are soft enough to mash. Remove from stove, drain and mash.

10. Pour the meat layer in a large flat casserole dish and spread evenly.

11. Spoon the sweet potato mash evenly throughout the dish over the meat and, using a spatula, smooth the sweet potato over to form the second layer.

12. Spread cheese evenly throughout the dish as a final layer.

13. Place in the oven and cook for a further 30 min allowing the cheese to melt and brown.

14. Remove from oven and serve immediately. Leftovers do well with reheating in the microwave or toaster oven.

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