These kinds of family classic dishes will always stand the test of time for the number of boxes they tick, without fail. This Sweet Potato Cottage Pie is another family crowd pleaser that’s not just healthy and delicious, it’s convenient too. I love love LOVE it when a dinner can be prepped in advance, makes a spare for the freezer AND squeezes in a pile of extra vegetables. Top it with melted cheese and everyone is winning.
Why you’ll love this Sweet Potato Cottage Pie recipe
⭐️ The ideal batch cook healthy dinner ⭐️ Full of flavour and comforting ⭐️ Packed with veggies I love to make my cottage pies with sweet potato not only for the healthy benefits though. I think the sweetness alongside the richness of the beef mince base tastes simply divine. I still use a bit of white potato in this recipe to help dry out the sweet potato mash a little, but feel free to only use one or the other. This recipe makes enough for 8 people, so you can use it to make one for this evening and another for the freezer for another day. Of course, if you don’t want to do this you can either halve it or make one huge one!
Cottage Pie vs Shepherd’s Pie
Do you have this debate a lot in your house? I feel maybe it’s a universal conversation in homes?! They’re similar dishes but a Shepherd’s Pie uses minced lamb (hence the name) and Cottage Pie is made with minced beef, with its name coming from its Victorian-era heritage as a low-cost meal that was popular for farm workers at the time. Also, don’t worry if you get the name wrong, it’s easily done. They were both Shepherd’s Pie in our house growing up and my Mum can’t be wrong! Make ahead for the freezer Once your pie is assembled (step 9 in the recipe below) you can chill and then freeze for up to one month. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal (step 10). It may take a little longer than normal to bake, as always, check it is piping hot inside before serving. Cooked leftovers You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. You can also freeze cooked leftovers. Defrost thoroughly before reheating. It might be called ‘vegetable base mix’ or something similar in some supermarkets. This lovely enamelware baking dish is what I use to cook the pies in. I swear by these! To make life easier, use a ricer-style potato masher to get your mash just right. I think this one is brilliant and makes it so much easier. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
