This dish is a fantastic combination of tastes – sweet and savoury – and textures – grainy and creamy smooth. The idea for it popped into my head out of the blue one day and I’ve never looked back. I’m afraid ordinary cottage pie just doesn’t measure up any more! Plus this version is more paleo, if you’re that way inclined.
If you use a full quantity of bolognaise sauce and make the whole recipe, it will easily serve at least 4 people. It’s a great stand-by for a 1- or 2-person meal though when you have some bolognaise sauce left over in the fridge/freezer and a sweet potato or two hanging around, especially as the prep time is then very minimal.
Go for the orange variety of sweet potato if you can, by the way. The white-fleshed ones work too but the orange ones are absolutely the winners if you have a choice.
You can find my bolognaise sauce recipe here, if you don’t already have some on hand. If you’re making it from scratch, the dish will obviously take longer to prepare.
Serve hot with green veggies and you have a complete and delicious meal.
- 1 prepared quantity of bolognaise sauce
- 2 large sweet potatoes (orange ones if possible)
- 1T butter
- 1 egg, beaten
- Grated cheese (optional)
Peel the sweet potatoes and chop them into chunks.
Place them in a steamer or a sieve over a pot of boiling water and steam until they’re soft.
Then mash them with the butter and salt.
Beat the egg, add it to the mashed sweet potato and stir well.
Preheat the oven to 180°C. Grease a large oven-proof dish with olive oil.
Place the bolognaise sauce in the dish and smooth it down.
Then cover with mashed sweet potato.
Bake about 30 minutes, then sprinkle grated cheese over (if using).
Bake another 10 – 15 minutes until the cheese is melted, then serve hot.
- Brown or white rice
- Cauliflower and/or broccoli rice
- Green beans
- Other green vegetables
© Alexandra Lawrence and Inspired Nourishment, 2014