This Cheesy Sweet Potato Cottage Pie is a colorful twist on a classic British comfort food. It swaps the traditional white potato topping for a vibrant, creamy sweet potato mash that sits atop a savory, spiced ground beef filling.
With a bubbling layer of sharp cheddar cheese and a rich meat sauce packed with green soybeans, this hearty casserole is a wholesome and satisfying dinner for the whole family.
Recipe Details
- Flavor Profile: The natural sweetness of the potato topping balances the savory, umami-rich beef filling seasoned with cumin, paprika, and oregano.
- Texture: You get a fluffy, smooth mash crust over a tender, saucy meat layer, with a slight bite from the soybeans and a gooey cheese finish.
- Time: 15 minutes prep, 50 minutes cook time (simmering + baking).
- Difficulty: Easy. It involves making a simple meat sauce and a mash, then layering them.
What You’ll Need
To make this recipe, you will need a large skillet for the meat filling, a pot for boiling the potatoes, and a casserole dish or ovenproof container for baking. A potato masher is essential for getting the topping smooth. The ingredients combine lean ground beef and frozen veggies with fresh root vegetables and pantry spices.
Ingredient Notes
- Sweet Potatoes – You need 2 peeled sweet potatoes. Their vibrant orange color and sweetness add a nutritious twist to the topping.
- Potato – Adding 1 regular potato to the mash helps stabilize the texture, making it fluffier and less watery than sweet potato alone.
- Ground Beef – Lean ground beef (600g) forms the base. Browning it well adds depth to the pie.
- Green Soybeans (Edamame) – Using green soybeans instead of peas adds texture and extra protein, though sweet peas work perfectly too.
- Tomato Paste – A tablespoon of concentrated paste deepens the savory flavor of the meat sauce.
- Cheddar – Sharp cheddar cheese grated on top creates a golden, crusty finish that pairs beautifully with the sweet mash.
- Spices – A warm blend of cumin, oregano, and paprika gives the filling a cozy, slightly earthy flavor profile.
Add-ins and Substitutions
- Vegetables – You can add diced carrots or celery to the onion sauté for a more traditional mirepoix base.
- Meat – Ground lamb would turn this into a Shepherd’s Pie variation, or ground turkey works for a lighter option.
- Dairy-Free – Use olive oil instead of butter and plant-based milk in the mash to make the topping dairy-free (omit the cheese or use a vegan alternative).
How to Make Cheesy Sweet Potato Cottage Pie
- Sauté Onion: In a large pan or skillet, heat the olive oil at medium-high heat. Add the minced onion and soften for about 5 minutes until translucent.
- Brown Beef: Season the ground beef with salt and pepper. Add it to the pan along with the minced garlic and sear until the meat is cooked through and browned.
- Simmer Filling: Add the broth, cumin, paprika, and oregano to the beef. Let it simmer until the liquid is almost gone, which takes about 10 minutes. This concentrates the flavor.
- Boil Potatoes: During that time, cut the sweet potatoes and the regular potato into small cubes. Add them to a pot of cold water, bring to a boil, and cook until soft and fork-tender.
- Make Mash: Once soft, discard the water. Add the butter, milk, nutmeg (if using), salt, and pepper to the potatoes. Mash them until smooth and creamy.
- Finish Meat Sauce: Once the broth has almost all evaporated from the meat mixture, stir in the tomato paste and the frozen green soybeans (or peas). Cook for a minute or two, just enough to unfreeze the veggies.
- Assemble: Add the meat filling to a casserole dish or other ovenproof container. Spread the mashed potatoes evenly over the meat. Top with the grated sharp cheddar.
- Bake: Cook in the oven at 200°C (400°F) for 40 minutes or until the top is golden and the filling is bubbling at the edges.
- Serve: Sprinkle with a little extra paprika and fresh parsley. Let it cool for 5 minutes before serving to allow the layers to set.
Pro Tip: Adding one regular potato to the sweet potato mash is a great trick. Sweet potatoes can sometimes be a bit fibrous or watery on their own; the starch from the regular potato binds everything together for a perfect, creamy topping that holds its shape.
Recipe Tips
- Evaporate the Liquid: Make sure to let the broth reduce down significantly in the meat sauce. If the filling is too wet, the cottage pie will be soupy when you serve it.
- Mash Texture: Warm milk mashes into potatoes better than cold milk. If you have time, zap the milk in the microwave for 30 seconds before adding it to the pot.
- Fork Texture: Before adding the cheese, drag a fork across the surface of the mash to create ridges. These ridges catch the heat and become extra crispy in the oven.
FAQs
- Can I make this ahead? Yes, you can assemble the entire pie, cover it, and refrigerate it for up to 2 days. When ready to eat, bake it as directed (you may need to add 10-15 minutes to the cooking time if starting from cold).
- Can I freeze this? Cottage pie freezes very well. Bake it, let it cool completely, and freeze for up to 3 months.
- Why use chicken broth with beef? Chicken broth offers a lighter savory flavor, but beef broth creates a deeper, richer gravy. Use whichever you have on hand.
Serving Suggestions
- Green Salad: A crisp green salad with vinaigrette cuts through the richness of the meat and cheese.
- Steamed Veggies: Serve with a side of steamed broccoli or green beans for extra color.
- Crusty Bread: Good bread is always welcome to sop up any stray gravy.
Make This Recipe in Advance
- Prep: You can peel and cube the potatoes ahead of time (store in water to prevent browning) and chop the onions and garlic.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Cheesy Sweet Potato Cottage Pie
- Total Time: 1 hour 5 minutes
- Yield: 4-6 Servings 1x
Description
This Cheesy Sweet Potato Cottage Pie is a colorful twist on a classic British comfort food. It swaps the traditional white potato topping for a vibrant, creamy sweet potato mash that sits atop a savory, spiced ground beef filling. With a bubbling layer of sharp cheddar cheese and a rich meat sauce packed with green soybeans, this hearty casserole is a wholesome and satisfying dinner for the whole family.
Ingredients
The Minced Meat Filling
- 600 g ground beef (lean preferred)
- 250 ml chicken broth or beef broth
- 100 g frozen green soybeans (edamame) or sweet peas
- 1/2 onion, minced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon concentrated tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika (spicy or sweet)
- Salt and black pepper, to taste
The Sweet Potato Mash
- 2 sweet potatoes, peeled and cubed
- 1 regular potato (white/russet), peeled and cubed
- 150 ml milk
- 1 tablespoon butter
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper
The Topping
- 50 g sharp Cheddar cheese, grated
- Fresh parsley (optional, for garnish)
Instructions
Sauté Onion
In a large skillet or pan, heat the olive oil over medium-high heat. Add the minced onion and cook for about 5 minutes until softened and translucent.
Brown Beef
Season the ground beef with salt and pepper. Add it to the pan along with the minced garlic. Sear until the meat is browned and cooked through.
Simmer Filling
Pour in the broth. Stir in the cumin, paprika, and oregano. Reduce heat and simmer until the liquid is almost entirely evaporated (about 10 minutes). Why? This step concentrates the flavor and prevents a soggy pie.
Boil Potatoes
While the meat simmers, place the cubed sweet potatoes and regular potato in a pot of cold water. Bring to a boil and cook until soft and fork-tender. Drain well.
Make Mash
Return the drained potatoes to the pot. Add the butter, milk, nutmeg (if using), salt, and pepper. Mash until smooth and creamy.
Finish Meat Sauce
Once the liquid in the meat pan has reduced, stir in the tomato paste and the frozen green soybeans (or peas). Cook for 1–2 minutes to warm them through.
Assemble
Transfer the meat filling to a casserole dish or ovenproof baking dish. Spread the sweet potato mash evenly over the top. Sprinkle the grated sharp Cheddar cheese over the mash.
Bake
Bake at 200°C (400°F) for 40 minutes, or until the top is golden brown and the filling is bubbling at the edges.
Serve
Sprinkle with a little extra paprika and fresh parsley. Let it cool for 5 minutes to set before serving.
Notes
The “One Potato” Trick: Adding a single regular potato to the sweet potato mash creates a better texture. Sweet potatoes can be fibrous or watery; the starch from the white potato binds the mash, making it fluffy and creamy.
Liquid Control: Ensure you let the broth reduce significantly in step 3. If the meat filling is too wet, the liquid will bubble up through the mash and make the dish soupy.
Texture Tip: Before adding the cheese, drag a fork across the surface of the mash to create ridges. These little peaks will catch the heat in the oven and become extra crispy.
Make Ahead: You can assemble the entire pie, cover, and refrigerate for up to 2 days. When ready to eat, bake as directed (you may need to add 10–15 minutes to the cook time if baking from cold).
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: British Twist
Nutrition
- Serving Size: 1 Serving (approx. 1/6 of pie)
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
Keywords: sweet potato cottage pie, shepherds pie twist, ground beef casserole, healthy comfort food, edamame recipes, sweet potato mash, family dinner ideas
