Sweet potato-topped cottage pie
The sweet potato mash, enriched with butter and flecked with rosemary, gives the pie a delicious twist, particularly where the savoury beef bubbles up around the edges of the topping and forms little rivulets of caramelised goodness and the vegie-packed beef filling has a lovely depth of flavour from tamari and veal stock.
We give the beef a quick high sear to brown it, then cook it gently with cauliflower, carrots, onion and garlic in a mix of crushed tomatoes and homemade veal stock. When tender we add a sprinkle of cinnamon and a dash of tamari (wheat-free soy). Delicious.
To make the topping, we steam peeled sweet potatoes and puree them with chopped rosemary and butter.
To assemble, we simply pile the filling into oven-ready trays, pipe on the topping and freeze, ready for you to bake at home.
DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, cook and consume within 48 hours.
SMALL: Remove plastic film and cook in a preheated 180C oven for 35-50 (from defrosted) to 45-60 minutes (from frozen), or until the pie is heated right through to the centre.
LARGE: Remove plastic film and cook in a preheated 180C oven for 50-60 (from defrosted) to 60-70 minutes (from frozen), or until the pie is heated right through to the centre.