Sweet Potato Cottage Pie
Serves
6
Prep Time
15 minutes
Cook Time
50 minutes
Ingredients
2 lbs (907 g) sweet potatoes, peeled, chopped
4 oz (113 g) Greek yogurt
2 tbsp unsalted butter
2 tsp cornstarch
8 fl oz (240 ml) beef stock
1 lb (454 g) 5% lean ground beef
2 medium carrots, thinly sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tsp thyme
6 oz (170 g) frozen peas
1 tbsp Worcestershire sauce
fresh chives (optional)
Nutrition
(Per Serving)
Calories
369
Fats
13 g
Protein
21 g
Carbs
42 g
Instructions
- Preheat oven to 425°F (220°C). Boil sweet potatoes until tender, about 10 to 12 minutes. Drain, return to pot, and cook for 3 minutes over low heat to dry. Mash with yogurt, butter, and ¼ teaspoon salt. Set aside.
- Whisk cornstarch into stock and set aside. In oven-safe skillet over medium-high heat, brown beef for 7 minutes. Add carrots, onion, and garlic. Cook for 6 minutes. Stir in tomato paste and thyme, and cook for 1 minute.
- Add stock mixture, peas, Worcestershire sauce, ¾ teaspoon pepper, and ¼ teaspoon salt. Stir and simmer for 3 minutes until thickened. Spread sweet potato mash evenly on top.
- Bake until lightly browned and heated through, about 15 to 20 minutes. Garnish with fresh chives (optional) and serve.