Sweet Potato Cottage Pie

I love me some cheesy mash

Don’t know if you’ve heard but England has some crappy weather. Like really sucky.

Spring is wet, summer is wet with occasional sunshine, autumn is wet and windy and winter is wet and cold. You get the picture.

It’s no surprise then that British cuisine has among the best comfort food in the world. They practically invented the notion of comforting food, and for that the world owes them a great debt.

Cottage Pie (or Shepherd’s. I’ve no idea what the difference is, if you do please enlighten me) is the quintessential comfort food. Creamy, carb-loaded mash with a generous helping of hearty meat below.

Like a warm hug from a fuzzy yeti.

Sweet Potato Cottage Pie (serves four)

Meat filling

  • 450g minced ground beef
  • 2 medium-sized carrots, finely chopped
  • 1 large, white onion, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 tsp worcestershire sauce (or soy if you can’t find it)
  • 1 tbsp EVOO
  • a small handful of fresh parsley, chopped
  • salt and pepper
  1. In a large saucepan warm the olive oil over a medium-low heat and add the onion, carrots and garlic. Gently fry for 10 minutes until softened.
  2. Add the minced beef, breaking up the larger chunks and turn the heat up slightly so it browns. Stir in the tomato paste, worcesterhire sauce, parsley, salt and a generous hit of black pepper.
  3. Simmer until the meat is tender. Transfer to a 9in pie dish.

    my dog was very excited about this shot until...

Mash topping

  • 1 large russet potato
  • 1/2 large sweet potato
  • 1 cup grated cheddar cheese
  • 1 tbsp mayonnaise
  • knob of butter
  1. Peel and dice the potatoes. Put them in a saucepan with a pinch of salt, cover with water and bring to a boil.
  2. Boil the potatoes for 20 minutes or until tender.
  3. When ready drain them off, add the butter, mayo and half of the cheese. Mash thoroughly until a creamy, smooth texture.
  4. Spoon the mixture onto the meat base, taking care to ensure it is evenly spread. Sprinkle over the remaining half of the cheese and put under the broiler for about 10 minutes until the topping browns.

    ...he figured out it wasn't for him and started sulking

34 thoughts on “Sweet Potato Cottage Pie

    • Hi Missus Tribble and welcome! Thanks for following 🙂

      Yep, this is a pie for the rainiest, dreariest and coldest of days. Not that I’m wishing bad weather on you or anything! Happy cooking! 🙂

      • No need to wish bad weather on me – we’re expecting snow here in Chelmsford tonight lol!

        My Nan used to make me cottage pie when I was poorly; loved it and the warm memories that come with it ever since 🙂

  1. Here’s my enlightening comment! 😉 Shepherd’s pie is the correct term if the pie is made of mutton or lamb, And cottage pie can be any other meat as long as it has a potato topping. Thanks for sharing your cottage pie on Chowstalker!!

  2. very pretty I make a shepherds pie with Italian sausage and cabbage that is pretty awesome I’ll have to give your’s a try. I love sweet potatoes 🙂

    • …and thanks for popping by mine! 🙂

      Sweet potato is brilliant (although I’ve never been brave enough to try it as dessert…why add cinnamon when it’s amazing enough on its own!?!). Enjoy the pie!

  3. This looks delicious. It’s similar to a shepherd’s pie that I already make but I quite like the ingredients in your variation. I’ll have to try it because the pictures are making me hungry.

  4. Mmmmm I love me some cottage pie. (Although I’ve always called it Shepherd’s Pie) Maybe Shepherd’s ate it in their cottage? Thanks for liking my post and your blog names is just plain awesome!

    • Hi Mandi, thanks for checking out the blog. Since writing this post, I’ve discovered that Shepherd’s Pie is the one with lamb and Cottage Pie the one with beef…the things you learn eh?!

      It’s all pie to me!

  5. Oh man, I want to eat this immediately! …unfortunately for me I think I’ll have to make it first rather than eating my computer screen. Love your writing and your blog!

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  11. Made this tonight and it’s a keeper! Since I live in Oregon, which can be nearly as cool & rainy as England, this type of food is so yummy on a cold, wet night. Plus I have lots of ground beef in my freezer from our recent cow-share. We’ll have this several more times before Spring comes next year!

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