Prep time: 20-minutes
Cook time: 40-minutes

15g Butter
1 Large Onion
170g Carrot
680g Beef Mince (10% fat)
450g Mixed Vegetables from the following: Celery, Leek, Courgette
1 Knorr Beef Stock Cube
Fresh Parsley
1200g Sweet Potato
80g TOTAL Classic Greek Yoghurt
60g Mature Cheddar Cheese
SPICES: Salt & Pepper, Sprinkle of Ground Nutmeg
400g Broccoli (100g per serving)
Optional – 1/2 or 1 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. Melt butter and lightly fry onion and carrot to soften. Add in mince and 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 TOTAL Greek yoghurt.
  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 broccoli.
  8. Once cottage pie is cooked & broccoli soft, serve hot.

Storing Suggestion:
This recipe is ideal to freeze, defrost & reheat. Still tastes great!

Ingredients Suggestion:
You could use 1120g of yams with this recipe instead of 1200g sweet potato, or use half & half.

Cottage pie end result

Click to view the end result!