Cottage Pie with Sweet Potato and Butternut Mash Recipe

Ingredients

• 1.5 kg Basic Bolognaise
• 125 ml frozen peas
• 125 ml frozen corn
• 125 ml frozen chopped carrots
• 500 g sweet potato, peeled and chopped
• 500 g butternut, peeled and chopped
• 100 ml full-cream milk
• 50 g butter
• Salt and white pepper

1. Place the basic bolognaise, peas, corn and carrots into a heavy-based saucepan over moderate to low heat and bring to a gentle simmer for 10 minutes or until the veggies are cooked. Set aside.
2. Boil the sweet potato and butternut in just enough water to cover (adding more if needed) for 20–30 minutes or until cooked through and soft.
3. Preheat the oven to 200 °C.
4. Once the sweet potato and butternut are cooked, pour off the remaining cooking water. Add the milk and butter to the hot sweet potato and butternut and, using a potato masher, mash until smooth.
5. Season well with salt and white pepper.
6. Spoon the meat evenly into an ovenproof dish and cover with the mashed vegetables.
7. Spoon the meat evenly into an ovenproof dish and cover with the mashed vegetables.