Dairy-Free Cottage Pie with Sweet Potato Topping

Ingredients

• about 450 g Ground Beef
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Rosemary
• 1 tsp Salt
• 1/2 tsp Black Pepper
• about 910 g Sweet Potatoes
• 1/2 cup Plant-Based Milk
• 1/4 cup Plant-Based Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
3. 3Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4. 4Stir in the minced garlic and tomato paste. Cook for 1 minute.
5. 5Pour in the beef broth and Worcestershire sauce. Add the dried rosemary, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
6. 6While the meat sauce is simmering, peel and boil the sweet potatoes until tender, about 15-20 minutes.
7. 7Drain the sweet potatoes and mash them with plant-based butter and plant-based milk until smooth and creamy.
8. 8Transfer the meat mixture to a baking dish. Spread the sweet potato mash evenly over the top.
9. 9Bake in the preheated oven for 20-25 minutes, or until the sweet potato topping is lightly browned.
10. 10Let stand for a few minutes before serving.

Substitutions

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