This Sweet Potato Cottage Pie is a warm, satisfying meal built from simple, nourishing ingredients. It layers a savory mixture of ground beef, carrots, peas, onions, and garlic with a smooth sweet potato topping, gently baked until golden and fragrant. The combination of hearty vegetables, flavorful herbs, and tender beef creates a well-balanced dish that’s both comforting and practical for everyday cooking.
Sweet potatoes bring a natural sweetness and vibrant color, along with nutrients like fiber and vitamin A. The beef and vegetables provide a hearty base, full of texture and depth, while the baked topping adds a soft, creamy contrast. It’s a dish that comes together in one pan, making it as easy to prepare as it is to enjoy.
Perfect for weeknight dinners or make-ahead meals, this cottage pie is family-friendly, freezer-friendly, and built to be shared. It’s a simple way to bring real food to the table—warm, flavorful, and ready to be enjoyed without fuss.
Recipe
2 lbs. (907g) sweet potatoes, peeled & chopped
1/4 cup full-fat coconut milk
2 tsp. arrowroot starch
8 fl oz. (240ml) beef stock
1 lb. (454g) lean ground beef (5% fat)
2 medium carrots, thinly sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tbsp. tomato paste
2 tsp. dried thyme
6 oz. (170g) frozen peas
1 tbsp. coconut aminos
Salt and pepper, to taste
Optional garnish: fresh chives, chopped
How to Prepare
Preheat oven to 425°F (220°C).
Boil sweet potatoes in salted water until fork-tender, about 10–12 minutes. Drain, return to pot, and heat on low for 2–3 minutes to evaporate excess moisture.
Mash sweet potatoes with coconut milk and 1/4 tsp. salt. Set aside.
In a small bowl, whisk arrowroot starch into beef stock and set aside.
In a large oven-safe skillet, brown ground beef over medium-high heat for 6–7 minutes.
Add carrots, onion, and garlic, and cook for 5–6 more minutes, until veggies begin to soften.
Stir in tomato paste and thyme; cook for 1 minute.
Pour in the stock mixture, then add peas and coconut aminos. Season with 3/4 tsp. pepper and 1/4 tsp. salt. Simmer for 3 minutes, until mixture thickens slightly.
Spread mashed sweet potatoes evenly over the beef mixture in the skillet.
Bake for 15–20 minutes, until filling is bubbling and the top is lightly browned.
Garnish with chopped chives, if using, and serve warm.
