By Alaina Reschka
Halloween is over, and winter is coming, so students need a recipe that can not only warm up their hands, but their stomachs as well. With sweet potatoes, hardy vegetables, mince and a little bit of chili powder, this recipe will keep you full, happy and healthy.
Sweet Potato Cottage Pie
454 g minced beef, turkey, lamb or bison
2 medium carrots, peeled and chopped
1 small green pepper, chopped
1 small onion, chopped
75 g mushrooms, diced
2 cloves garlic, chopped (or 1 teaspoon garlic granules)
1 tsp. chili powder
1/2 tsp. dried rosemary
1/2 tsp. sea salt or to taste
1/4 tsp. black pepper
6 Tbsp. tomato puree
60 ml water
Sweet Potato Topping:
2 large sweet potatoes, peeled (665 g cubed)
1 Tbsp. coconut or olive oil
1/2 tsp. chili powder
1/4 tsp. sea salt
Preheat oven to 190 degrees Celsius.
In a skillet or large pan on medium heat add the beef, chopped carrots, onions, peppers, mushrooms and garlic.
Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the filling cooks.
Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
For the topping: Steam or bake (at 190 degrees.) the sweet potatoes until fork tender. Mash the potatoes with a fork or a masher. Once it’s smooth, add the oil, chili powder and sea salt.
Transfer the meat filling to a casserole dish (23×23 cm dish will work) or 25 cm iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder on top.
Bake for 10 minutes. Remove from oven and serve.
Personal tip: If you don’t want to use the oven to cook the potatoes, you can cut them into cubes and boil them in a pot of water. The potatoes are cooked if you can push a fork into them easily.