Cottage Pie with Sweet Potato Mash

Cottage Pie topped with Sweet Potato

Cottage Pie

What’s your current guilty pleasure? At the moment mine is UK X Factor. Yes, I admit it, I look forward to settling down with my feet up, a glass of red, Simon, the other judges and a load of wannabe pop stars.

Most of my friends aren’t fans these days. When I mention it, I hear, “Oh you still watch X Factor. I stopped watching that years ago.” Leaving me feeling like the un-coolest person in the coffee shop.

Sadly the start of UK X Factor in September is also an indication that summer is on its way out. The kids have headed back to school, the temperature takes a dip, and it’s like boom, summer is over, and we’re on a countdown to Christmas. Scary, right?

Anyway, what’s this got to do with cottage pie? Well if I had to describe a cottage pie I’d say it’s a comfort food, a winter warmer and a family favourite packed full of nutrients. So with the dip in the temperature, I dug out this recipe. Plus it goes well with a nice glass of red.

Nutritional Bites

Ground Flax Seeds

I add ground flax seeds to lots of my stews and casseroles as an extra source of omega 3 because I can’t get my lad to eat oily fish.

Green Split Lentils

I’ll be honest I usually use red split lentils in this cottage pie recipe, but the store had run out. Green lentils retain their shape better so are fine for this recipe.

Lentils have Magnesium to help turn our food into energy and also protein, fibre, potassium, calcium and more.

Kale

Kale has vitamins A and K as do sweet potatoes. Vitamin K is essential for blood-clotting proteins. Vitamin A helps maintain healthy skin, vision and aids the body’s immune system.

And not forgetting kale has vitamin C to help absorb the iron in this recipe.

The Recipe

If you’re counting calories, this is a hearty meal and comes in around 530 calories per portion. But it’s a complete meal with mash and full of vegetables.

If you feel you need something extra on the side you could add a salad or another steamed vegetable of your choice.

I used a red Lodge Stoneware dish to bake the cottage pie in. I have several sizes and colours but the red ones come in handy at Christmas and add a festive touch to any table.

And talking of Christmas, if you want to lose a few pounds before then so you;

  • have more energy to run around after the kids
  • can treat yourself to a pair of new jeans in a smaller size
  • can slip into a slim fit dress for the Christmas party.

Whatever your reason, now’s the time to start a healthy eating plan and take control of your weight loss battle.

Drop me a comment as I love to hear from you and share this recipe with your friends.

Thanks

Lucy x

Cottage Pie topped with Sweet potato

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Print Recipe
Cottage Pie with Sweet Potato Mash
Cottage Pie topped with Sweet Potato
Course Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Cottage Pie topped with Sweet Potato
Instructions
  1. Heat the oven to 190°C, gas mark 5 and prep the lentils according to the packet instructions.
  2. While the lentils are cooking dry fry the mince for 10 mins, turning as needed then tip the mince into a sieve.
  3. Heat the oil and add the mushrooms, carrots, celery and onions. Fry for 10 minutes and then return the mince and season.
  4. Pour in the beef stock, Worcestershire sauce, tomato puree and ground flax seeds. Cover and simmer for 15 minutes
  5. While the mince is simmering boil the potatoes until ready to mash.
  6. Stir the lentils and kale into the mince and pour into an oven proof dish.
  7. Drain the potatoes, season and mash using the soured cream.
  8. Spoon the mash on top of the mince then bake for 20 minutes.
Recipe Notes

For the mash, I used half sweet potatoes and half white potatoes just as a taste preference but you could use all of one or the other if you wish.

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