Sweet Potato Cottage Pie


Serves 1

  • 1 tsp coconut oil
  • 150g 5% fat beef mince
  • ½ onion, peeled and chopped
  • 60g tinned chopped tomatoes
  • 1 stock cube
  • 1 pinch dried oregano
  • 200g sweet potato, peeled and cut into 2cm cubes
  • 65g yoghurt, such as Greek, natural, soya
  • 1 pinch nutmeg (optional)
  • steamed greens, to serve


Turn the grill to maximum. Heat half of the coconut oil in a large saucepan over a high heat. Add half the mince and fry for 2-3 minutes, stirring to break up the chunks, and cook until nicely browned. Tip out onto a plate, then repeat with the rest of the mince.

When the meat has all been browned, wipe out your pan and heat the remaining oil over a medium to high heat. Add the onion and cook, stirring regularly, for about 2-3 minutes. Throw the mince back into the pan and add the tomatoes, stock cube, oregano and enough water to make a nice sauce. Bring to a simmer and cook for 5-6 minutes or until the sauce is nice and thick.

Meanwhile whack the sweet potato in the microwave, cook for 3-4 minutes until nice and soft. When soft, mash then mix through the yoghurt and nutmeg.

When the mince is ready pile into an ovenproof dish, top with the potato and crisp up under the grill for 3-4 minutes. Serve with a portion of your favourite green vegetables steamed, blanched or boiled.

  • Family friendly
  • Good for batch cooking

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