If you're feeling in need of comfort food but with a healthier twist, try this lovely recipe. Cauliflower and sweet potato give the topping a lightness and sweetness not normally found in traditional cottage pie.


Serves 4
Prep time 20 minutes
Cooking time 1 hour


You need:

Spray oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
500g lean mince
500ml beef stock
3 bay leaves
1 tsp dried herbs de Provence
25ml Worcestershire sauce
2 tbsp Dijon mustard
150g Chantenay carrots, stalk trimmed
2 sticks celery, sliced
1 leek, diced
Sea salt and black pepper
2 tbsp cornflour mixed with 2 tbsp water
400g sweet potato, peeled and cubed
250g cauliflower florets
50g grated Parmesan cheese

• Warm a large pan then add a few sprays of oils. Add the onion and garlic and cook for 5-6 minutes until starting to soften. If the pan becomes a little dry add a tablespoon of water.

• Next crumble the mince into the pan and cook the meat, breaking it up with a spoon. Cook until it is brown.

• Pour in the stock, adding the bay leaves, herbs, Worcestershire sauce, Dijon mustard and the vegetables too. Season and simmer for 45 minutes.

• Meanwhile, boil the sweet potatoes for 20 minutes, then add the cauliflower and cook for another 7-8 minutes. Drain and separate the cauliflower out. Mash the potato with a good grind of black pepper. Add the cauliflower back in and slightly mash in with the potato.

• Preheat the oven to 200°C. Pour the cornflour into the meat mix and bubble to thicken. Pour the mix into an oven proof dish. Spoon on the sweet potato mix and sprinkle with the Parmesan cheese.

• Bake for 30 minutes until crispy, golden and bubbling.