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
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 3 large Sweet potatoes
• 2 tbsp Dairy-free butter
• 1/4 tsp Nutmeg
• to taste Salt and pepper

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 excess fat.
3. 3Add chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4. 4Stir in minced garlic, beef broth, tomato paste, Worcestershire sauce, and thyme. Bring to a simmer and cook for 10 minutes.
5. 5Meanwhile, peel and cube the sweet potatoes. Boil until tender, about 15-20 minutes.
6. 6Drain the sweet potatoes and mash with dairy-free butter and nutmeg. Season with salt and pepper.
7. 7Pour the beef mixture into a baking dish. Spread the sweet potato mash evenly over the top.
8. 8Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
9. 9Let stand for 10 minutes before serving.

Substitutions

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