This Moroccan cottage pie is a brilliant twist on a traditional recipe. The beef is spiced with ras-el-hanout and cumin and topped with mashed sweet potato.Jump to Recipe
I made this on the day before I went back to work. I was super sad about Christmas being over (legit though, it sucks, I miss Christmas so much) and I needed a food cuddle. I’d been thinking about the possibility of a fancied up cottage pie with Moroccan flavours for a while and we had some minced beef that needed using so I figured I’d give it a try.
I knew it wouldn’t be quite right with a normal mashed potato topping so sweet potatoes seemed like a good option. I baked them instead of peeling and boiling because I wanted to avoid any extra liquid being added to the mash. I often find that sweet potato mash can go a bit soggy so it was important to minimise that since it was going on top of a pie.
The filling is made up of gently fried beef mince and is bulked up with plenty of extra veg including aubergine, mushrooms and pepper which makes this pie comforting AND healthy! Then there’s a good sprinkling of ras-el-hanout and cumin in there to make it taste super delicious.
This is the perfect thing to make for a crowd or to have for leftovers the next day. After a busy day there’s nothing better than a comforting bowl of cottage pie in front of the TV.
Moroccan Cottage Pie with Sweet Potato Mash
This Moroccan cottage pie is a brilliant twist on a traditional recipe. The beef is spiced with ras-el-hanout and cumin and topped with mashed sweet potato.
- 2 Large Sweet Potatoes
- knob Butter
- Salt and Pepper
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 1 Small Aubergine chopped
- 400 g Beef Mince
- 150 g Mushrooms chopped into small pieces
- 1 Yellow Pepper chopped
- 1 400g tin Chopped Tomatoes
- 300 ml Beef Stock
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Ras El Hanout
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/2 tsp Turmeric
Prick the sweet potatoes all over with a fork and place in a 200°C oven. Bake for 40 minutes until soft.
While the potatoes are cooking heat the olive oil over a medium heat and add the onion. Cook for 2 minutes before adding the garlic. After another couple of minutes add the beef followed by the aubergine, mushrooms and yellow pepper. Turn the heat up a little and cook until the veg is soft and the mince is browned.
Add the tin of tomatoes and beef stock along with all the spices and cook for 15 minutes. Remove the sweet potatoes from the oven and, once they're cool enough to handle, peel them. Place the flesh in a large bowl and mash with a knob of butter.
Using a slotted spoon place the beef mixture into a baking dish and top with the sweet potato. Run a fork over the top to make grooves in the potato. Place in the oven for 10 minutes and serve.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS moroccan cottage pie with sweet potato mash?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!