Cottage Pie with Potato and Sweet Potato Mash

This cottage pie is a firm family favourite, with everyone always requesting a second helping! Traditionally made with potato mash, adding sweet potato is a nice variation to try.

Cottage Pie with Potato and Sweet Potato Mash

Dee's Home Kitchen


  • 500 g potato
  • 500 g sweet potato
  • large pot water
  • 1 medium onion peeled and diced
  • 1 large carrot peeled and finely diced
  • 2 stalks celery finely diced
  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • 500 g beef mince
  • 1 sprig rosemary
  • 1 medium bunch parsley
  • 2 tbsp tomato paste
  • 1/2 cup water (or stock)
  • 1 cup tasty cheese grated


  • Preheat oven to 200ΒΊC.
  • Bring a pot of water to the boil (approximately 2/3 full).
  • Peel and chop the potatoes and sweet potatoes into 2cm chunks. Cook in boiling water for approximately 20-25 minutes until soft.
  • While potatoes and sweet potatoes are cooking, add finely diced onion, carrot, celery and olive oil to a seperate frypan.
  • Turn on heat to medium-high heat and sautΓ© (stirring occasionally with a wooden spoon) for approximately 5 minutes, until onions are translucent.
  • Add garlic and cook for a further minute.
  • Add beef mince and break up meat with the wooden spoon. Allow to brown and cook for approximately 10 minutes.
  • Finely chop rosemary and parsley, adding to meat mixture along with tomato paste and water (or stock).
  • Let simmer and reduce for a further 10 minutes. Set aside.
  • Returning to potatoes and sweet potatoes, drain the water from the pot.
  • Mash using a potato masher, until relatively lump-free.
  • Add butter and stir through to combine.
  • Assemble pie, by placing meat mixture into the bottom of a baking dish.
  • Top with potato/sweet potato mixture.
  • Sprinkle grated cheese over the top.
  • Bake in oven for approximately 25 minutes. Turn on grill function for last 5 minutes to brown on top.