Sweet Potato Cottage Pie Recipes

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

SWEET POTATO COTTAGE PIE

Steps:

• Preheat the oven to 180c.
• Cook the potato & sweet potato in a large saucepan of boiling water for 15 mins or until tender.
• Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.
• Add the onion.
• Cook, stirring, for 5 mins or until softened.
• Add the beef.
• Cook for 5 mins, breaking up lumps with a wooden spoon.
• Add the tomato pasted and gravy powder.
• Stir to combine.
• Gradually add 2/3 cup of water, stirring continuously.
• Add the carrot and zucchini.
• Bring to the boil and reduce the heat to low.
• Cover.
• Simmer for 10 mins, stirring occasionally.
• Stir in the peas.
• Drain the potato & sweet potato.
• Add the milk and mash.
• Season with salt and freshly ground black pepper.
• Mash until smooth.
• Transfer the mince mixture to a 1/5L (6-cup) capacity oven proof dish.
• Dollop the mash over the top and spread to cover.
• Rough up the surface with a fork.
• Bake for 25 mins or until slightly browned.
• Serve.