Beef & Hidden Veg Cottage Pie with Sweet Potato Mash

A comforting cottage pie packed with sneaky extra veg, grated zucchini, spinach and carrot melt into a rich beef and tomato filling, all topped with creamy sweet potato mash and baked until golden. A hearty, family-friendly way to get more vegetables onto the plate without anyone noticing.

Serves: 5 | Cooking Time:

From your OrganicBox

  • 500g organic beef mince
  • 300g potatoes, peeled and chopped
  • 300g red sweet potato, peeled and chopped
  • 1 brown onion, diced
  • 150g baby carrots, finely diced
  • 150g zucchini, grated
  • ½ bunch spinach, roughly chopped

Pantry

  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup beef stock
  • 1 tsp dried mixed herbs
  • Salt and pepper
  • 1 tbsp butter
  • Splash of milk

  1. Preheat oven to 200°C.
  2. Boil the potato and sweet potato until tender. Drain well, then mash with butter, milk, salt and pepper.
  3. Meanwhile, heat olive oil in a large frying pan. Add onion and carrot and cook for 4–5 minutes.
  4. Add garlic and beef mince. Cook, breaking up the mince, until browned.
  5. Stir through grated zucchini, tomato paste, Worcestershire sauce and herbs.
  6. Add beef stock and simmer for 8–10 minutes until the mixture thickens.
  7. Stir through the spinach and cook just until wilted. Season.
  8. Transfer to a baking dish and spread the mash over the top.
  9. Bake for 20–25 minutes until golden and bubbling.

Tip:Sprinkle a little grated cheese over the mash before baking if you have some.

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