Sweet Potato Cottage Pie  LoadingAdd to Favourites list

Green List 90 min 4 servings


287 Kcal
9g Fat
23g Carbs
19g Net Carbs
7g Sugars
28g Protein


  • 1lb or 450g ground beef
  • 1 large sweet potato or 2 medium
  • 1 cup or 260ml beef stock
  • 2 medium carrots
  • 1 onion
  • 2 garlic cloves
  • 100g green beans
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato purée
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • Sea salt
  • Ground pepper
  • 1 tablespoon chopped curly parsley


  1. Preheat your oven at 400 F / 200 C (fan oven). Place the sweet potato whole in a dish and pierce with a knife. Bake for 60 minutes, turning it over after 30 minutes. Set aside and let it cool down once it’s baked.
  2. In the meantime, chop the garlic finely, cut the onion and green beans in small pieces and the carrots into small cubes. Heat the olive oil in a large pan and add the onion. Cook on medium heat until translucent and add the chopped garlic, green beans and carrots. Cook for 5 minutes stirring around.
  3. Add the beef and break up the ground beef with a wooden spoon. Add 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, tomato purée and Worcestershire sauce. Mix well, adding the bay leaves and beef stock next.
  4. Bring to the boil and simmer on medium heat for 10-15 minutes.
  5. To create your mash, all you need to do is peel the sweet potato once it has cooled down. Place it in a bowl and add a pinch of salt, pepper, nutmeg and olive oil; mash it with a fork.
  6. Once the carrots and green beans have softened, turn the heat off. Spoon the ground beef mixture in an ovenproof dish. Add the mashed sweet potato and flatten it on top of the beef using a fork.
  7. Bake for 15 minutes at 400℉ / 200℃ - or until golden. Take out of the oven and let it cool down for 5 minutes.
  8. Sprinkle on some chopped curly parsley and enjoy!

Storage Tips

This can be made in advance skipping the last step (baking for 15 minutes). Store in the fridge up to 5 days or freezer up to 3 months, and do the last step straight out of the fridge or after it’s defrosted. It should be just as delicious!

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