Deconstructed cottage pie

Recipe

Looking for a delicious and healthy twist on a classic comfort dish? This deconstructed cottage pie features creamy mashed orange sweet potatoes, lean minced beef, and a colourful medley of fresh veggies. Topped with a sprinkle of hemp seeds, chives, and a light dusting of parmesan, this dish is as nutritious as it is satisfying. Perfect for a hearty family dinner.

Ingredients

• 2 x 150g (4½oz) orange sweet potatoes
• 1 tablespoon extra virgin olive oil
• 180g (5½oz) lean minced (ground) beef
• 1 tablespoon tomato paste
• 1 medium onion (150g), sliced thinly
• 1 medium carrot (120g), cut into julienne
• 100g (3oz) green beans, cut into thirds on the diagonal
• 1 tablespoon Worcestershire sauce
• 1 cup (35g) loosely packed shredded curly kale
• 1 tablespoon hemp seeds
• 1 tablespoon chopped chives
• 2 teaspoons finely grated parmesan

Method

1. Preheat oven to 200°C/400°F. Line a small oven tray with baking paper.
2. Pierce the sweet potatoes all over with a fork; place on lined tray. Bake for 35 minutes or until tender.
3. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook beef, stirring, for 3-4 minutes or until browned all over. Add tomato paste; stir for 30 seconds. Add onion, carrot and beans; cook for 2 minutes. Stir in Worcestershire sauce and ½ cup (125ml) water; bring to the boil. Reduce heat; simmer for 6 minutes until slightly thickened. Add kale; cook for 2 minutes or until wilted.
4. Combine hemp seeds, chives and parmesan in a small bowl.
5. Cut cooked sweet potatoes in half lengthways. Using a fork, scratch the cut side to rough up the flesh. Divide beef mixture and potato halves between plates; top with hemp seed mixture. Season with freshly ground black pepper.

Nutritional information (per serve)

Carb exchanges: 2 ½

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