Who doesn’t love a warm, hearty cottage pie? Scott Gooding has revamped a traditional favourite which is bound to become one of your go-to winter dishes. Sweet potatoes are a great heathy alternative to the traditional white potato they are packed with beta-carotene (what makes them orange) and contain 400% of your daily requirement Vitamin A. They are lower in glycemic index (low GI) than white potatoes.
Some other benefits include:
– Anti-Inflammatory properties
– Antioxidants which have cancer fighting properties.
– Blood sugar regulation
– Healthy bones
Ingredients
1 tbs coconut oil
400g grass fed beef mince
1 medium brown onion, sliced
4 garlic cloves, crushed
splash of red wine (optional)
1/2 cup beef stock
1 tsp rosemary
1 tsp turmeric
2 medium sweet potatoes
1 tbs butter
sea salt
Method
Preheat oven to 180 degrees. Boil some salted water.
Heat coconut oil on a medium heat and soften the onion and garlic. Once they soften add the mince and increase the heat. Add the red wine and allow to cook off for 30-60 secs before adding the stock and spices and season. Reduce the heat to a simmer and allow to cook for 15 minutes.
Chop the sweet potato and throw into a pan and cover with salted water. Boil the water until the potato chunks begin to soften, remove from the heat, drain the water and reapply to the heat to rid any excess moisture. Add the butter, season and mash. Set aside.
Once the mince mixture has thickened transfer to a baking dish. Top the mince with the sweet potato mash and pop in the oven for 10 minutes. Remove from the oven once golden brown (you may need to pop the grill on). Remove from the oven and set aside.
This is an edited extract from Scott Gooding Project: Nourished, follow him on Instagram.
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