Cottage Pie with Sweet Potato Mash

A hearty, make-ahead cottage pie of spiced minced meat with vegetables, tomatoes and peas, topped with buttery sweet potato mash and baked until golden with cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pot on medium heat. Add the mustard seeds, rosemary, thyme, black pepper and cumin seeds. When the mustard seeds begin to pop, add the onion, carrot and celery and cook, stirring, until the onion is golden and the celery has softened.

Step 2

Add the mince, garlic and salt and fry until browned. Use a wooden spoon to break up the mince so there are no lumps.

Step 3

When the mince is cooked through, add the tomatoes, frozen peas and soy sauce and stir until well combined. Gradually add the stock and stir in. Cover the pot with a lid, lower the heat and cook for 10–15 minutes.

Step 4

To make the mash, peel the potatoes and cut into chunks. Place in a pot with water to cover. Add a pinch of salt and bring to a boil, then lower the heat and simmer for about 20 minutes, until the potatoes are tender, then drain and pat dry with paper towel. Mash the potatoes with butter, adding salt and pepper to taste.

Step 5

Spoon the cooked mince into an ovenproof dish and top with the mashed potato. Sprinkle with grated hard cheese and bake in a preheated oven at 180°C for 20–30 minutes, until the potato is golden. Take care not to fill your dish to the brim as the juices can overflow in the baking process. (Stand the dish on a baking sheet if necessary.)