You know those days when it seems like everything is just going wrong, and the thought of cooking a nourishing dinner makes you want to throw your toys – so you opt for the easy option and grab takeaway food instead? Well, it really doesn’t have to be like that. If you have a stack of delicious meals ready to go, unhealthy choices seem a little less tempting. Cottage pie is a ridiculously easy meal to cook up on a Sunday afternoon and store in the freezer, however many of the cottage pie recipes floating around have all sorts of strange sauces thrown in – and some even call for sugar to be added! Caitlin Rooney, Clinical Nutritionist, who shared the Raspberry and Cacao Slab recipe with us, has created this delicious Healthy Sweet Potato Cottage Pie recipe for you to enjoy.
Healthy Sweet Potato Cottage Pie
- 500g grass-fed or organic beef mince
- 1 brown onion
- 1 garlic clove, crushed
- 1 carrot
- 1 zucchini
- 1 cup frozen peas
- 1 punnet cherry tomatoes
- 1 cup beef bone broth or organic beef / vegetable stock
- 1 teaspoon paprika
- 1 pinch sea salt
- 1 tsp chopped basil
- 1 tbsp olive oil
- 500g sweet potato
- Boil a large saucepan of water.
- Cut the sweet potato into smaller pieces. When water starts simmering, add the sweet potato to the saucepan and simmer with lid on for about 20 minutes.
- While the sweet potato is simmering, chop the onion finely and grate the carrot.
- In a large frying pan or saucepan, sauté the onion and carrot in the olive oil.
- Add in the beef mince and continue to stir ingredients together.
- While this is cooking, grate the zucchini and chop the cherry tomatoes in half.
- Add the sea salt, basil and paprika to the mince, then add in the frozen peas and cherry tomatoes.
- When the mince is browned, add the bone broth or stock.
- Simmer the meat for about 25 minutes, or until the stock has reduced down completely.
- While the meat mixture is simmering, preheat the oven to 180C traditional bake.
- When the sweet potato is boiled, drain the water from saucepan and place the sweet potato into a food processor.
- Add a little sea salt and olive oil to the food processor and then blend until the mixture is soft.
- Once the meat is cooked, pour the mixture into a oven safe dish. Smooth mixture out and spoon the sweet potato mixture on top evenly.
- Cook in oven for about 15-20 minutes.
- Remove from the oven, allow to cool a little and then slice into even pieces.
Caitlin Rooney is a Clinical Nutritionist (BHSc) who has been working in the health and wellness industry for the past 6 years. She is extremely holistic in her approach to health, and truly believes in the role of food as medicine. Caitlin loves to spend her spare time exercising at F45, creating new recipes in the kitchen, at the beach or in nature, and with her family, friends and loved ones. Caitlin loves to help educate others to eat well and treat their bodies with kindness, and often runs health and wellness workshops. You can find her on Instagram (@radiant_and_nourished) or on Facebook (Radiant and Nourished Holistic Nutrition and Wellness).