Fridge Friend Recipes
One-Pan Chorizo and Sweet Potato Cottage Pie recipe
A comforting, smoky cottage pie with chorizo, sweet potato mash, and a rich savoury sauce. Finished with melted cheese for a golden, bubbling top.
55 min · Medium · British Jump to method
Ingredients
- 200g Chorizo
- 800g Sweet Potato
- 100g Cheddar Cheese
- 50ml Whole Milk
- 500g Beef Mince
- 1 Onion
- 2 cloves Garlic
- 2 tbsp Tomato Purée
- 1 tbsp Worcestershire Sauce
- 250ml Vegetable Stock
- 25g Butter
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 748 kcal |
| Protein | 38 g |
| Carbohydrates | 42 g |
| Fat | 45 g |
| Saturated fat | 20 g |
| Fibre | 7.5 g |
| Sugar | 10 g |
| Sodium | 980 mg |
Why this works
A rich, energy-dense cottage pie with a good protein hit, but high in saturated fat and sodium, so best enjoyed as an occasional meal rather than an everyday choice.
Protein-rich. Beef mince, chorizo and cheddar provide a substantial protein contribution, supporting satiety and muscle maintenance.
Vitamin A and fibre from sweet potato. Sweet potato adds beta-carotene (vitamin A precursor) plus fibre, which supports eye health and digestive function.
Higher salt and saturated fat. Chorizo, cheddar, butter, stock and Worcestershire sauce push sodium and saturated fat up, which may be a concern for heart health.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Heat a large ovenproof frying pan over a medium heat and cook the chorizo until it releases its oil and starts to crisp.
- Add the onion and garlic, if using, and cook until softened. Stir in the beef mince and cook until browned all over.
- Add the tomato purée, Worcestershire sauce, and vegetable stock, then simmer until the sauce has reduced and thickened. Season to taste.
- Meanwhile, boil the sweet potato until tender, then drain well and mash with the milk and butter until smooth. Season lightly.
- Spoon the mince mixture into the pan and top with the sweet potato mash, spreading it out evenly.
- Scatter over the cheese and bake for 20–25 minutes until bubbling and golden.
- Leave to stand for 5 minutes before serving.
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