Have you ever got home from work and the very thought of cooking is just unbearable…You’re tired, it’s late and you just want to eat. It’s no surprise this is when your local takeout menu just appears…Like evil magic!
An essential part of consistently eating right is having food ready when you need it and not having to run around and find it an hour after you felt hungry.
Batch cooking your food in advanced is an amazing simply way to ensure that when you need it it’s already waiting, particularly after a long day at work when lets face it no one wants to stand in the kitchen and cook…even the most avid kitchen lovers will agree.
My Sweet Potato Cottage Pie is the perfect fit. Whip it up on a quiet Sunday and its makes a great size pie that can be stored in the fridge or frozen perfect for those crazy busy days.
- 3-4 sweet potatoes
- 500g lean minced beef
- 1x onion
- 2-3 carrots
- 1x large handful of green peas
- 1x tin of chopped tomatoes
- 1x beef stock
- 1 tbsp Worcestershire sauce
- 1x garlic glove
- Dash of proper butter
- Start by switching on your oven to around 200. Now grab three or four good size sweet potatoes and get to peeling and chopping.
- Put you now chopped sweet potato into a large saucepan and add the boiling water, add a pinch of salt and leave until the potatoes are all nice and soft (about 15-minutes).
- Now heat up a 2nd saucepan with a little coconut oil on a medium heat. Start by adding the chopped onion crushed garlic and sauté until soft. Now it’s time to add the minced beef. Keep going until the mince is nice and brown then add the sliced carrots, peas and chopped tomatoes. Turn down to a low heat and move back to you spuds.
- Remove the remaining water and a little butter (Kerrygold = grass fed cows) and a pinch of cinnamon. Mash up until you get your beautiful sweet potato mash.
- Now we need a large dish! Don’t make the mistake I first did and go to small and end up making a right mess. Start with your cottage pie base (minced beef, chopped tomatoes ) then layer on top your mash. The back of spoon works wonders to spread it to all corners by the way.
- Now drizzle a little Worcester sauce over the mash before putting it in the oven and leave for another 15-minutes to crisp the top. Serve with a good helping of fresh veg and there you have it my awesome Sweet Potato Cottage pie.