This is a great healthy take on traditional cottage pie made and tastes just as good.
If you’re veggie or want to make it even lighter, try swap the beef for Quorn.
2-3 large sweet potatoes
250g lean beef mince
10 small mushrooms
1 medium onion
2-3 celery stalks
1/2 litre beef stock
1 teaspoon flour
1 bay leaf
Salt and pepper to taste
2-3 tablespoons olive oil
Finely chop the onion, celery and mushrooms and soften in the olive oil. Add the mince and brown, and a small teaspoon of flour just for thickening.
Pour in the stock and add the bay leaf and seasoning. Place the mixture uncovered in the oven on low heat (gas mark 3/150 degrees) for an hour or so or until it has reduced slightly, keep checking on it to make sure it doesn’t dry it out.
Boil and mash the sweet potatoes. Transfer the mince to an oven proof pie dish and top with the mash.
Cover the mash with the grated cheese and put in the oven for 30-40 minutes until golden brown. Enjoy with peas or broccoli!