Clean cottage pie
An easy, clean twist on a classic recipe.
50 min, cook
Nutrition per portion
On a medium heat, fry the onion and garlic in the coconut oil for 6 minutes, until they are soft but not brown. Add a splash of Worcestershire sauce and the mushrooms, continue to fry for 3 minutes.
Crumble in the beef mince, frying until most of the beef has browned. Sprinkle over the thyme and rosemary and pour in the beef stock, simmer for 25-30 minutes until the sauce has thickened.
While the sauce is simmering, preheat the oven to 180oC. Add the sweet potato chunks to a pan of boiling water and boil for 10-15 minutes until the potatoes are soft enough to push a folk through. Drain the water from the pan thoroughly. Season well with salt and pepper and mash thoroughly. Set the sweet potato aside until the sauce is done.
Pour the beef sauce into a large oven dish and spread evenly then use a tablespoon to layer on the sweet potato. Bake for 20 minutes until the top is brown and crispy.