Serves: 4
Prep time: 20-minutes
Cook time: 45-minutes

Ingredients:
680g Beef Mince (10% fat)
150g Carrot
150g Parsnip
350g Mixed Vegetables from the following: Celery, Courgette
1 Knorr Beef Stock Cube
Fresh Parsley
700g Sweet Potato
15g Butter
30g Mature Cheddar Cheese
SPICES: Salt & Pepper, sprinkle of Ground Nutmeg
400g Green Beans (100g per serving)
Optional – 1/2 tsp Xanthan Gum

What you will need:
1 x Non stick frying pan
1 x Saucepan
Pryex heat proof dish
Pre-heated oven: 375°F/190°C/Gas 5
1 x Steamer

How to make:

1. Pre-heat oven to above temperature.
2. Add mince to frying pan & cook on a medium heat. Once fat starts to liquidise add in parsnip and carrot to soften. After 5 minutes add in mixed veg, stock cubes, fresh parsley & spices, simmer for 5-10minutes.
3. Prepare sweet potato (wash & chop; skins on optional), add to saucepan with boiling water. Boil until completely soft. Strain & mash with butter.
4. Back to frying pan: When mince lightly browns & liquid slightly thickens (add xanthan gum if not thickening) add to base of heat proof dish.
5. When mince has been evenly distributed, top with mash sweet potato. Place in oven and cook for 40 minutes.
6. After 40 minutes, top with cheese, put back in oven and cook for further 5 minutes.
7. Steam green beans.
8. Once cottage pie is cooked & beans soft, serve hot.

Storing Suggestion:
This recipe is ideal to freeze, defrost & reheat… it still tastes grrrreat!

Ingredients Suggestion:
You could use 660g of yams with this recipe instead of 700g sweet potato, or use half & half.

Click to view the end result