Sweet Potato Cottage Pie

Serves 8

Preparation: 1 hour 30 minutes including baking time

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Sweet Potato Cottage Pie


Sweet Potato Mash
  • 1 medium sweet potato, peeled (makes 2 cups of mash)
  • 1/2 tbsp Nuttelex
  • 1/2 tsp pepper
  • 1 3/4 tsp salt
  • 1/2 tsp brown sugar
Potato Mash
  • 4 medium to small potatoes (makes 2 cups of mash)
  • 1 tbsp nuttelex
  • 1 tsp salt
  • 1/2 tsp pepper
  • 450g (3 cups) flour
  • 190g (3/4cup) Nuttelex (or other dairy free spread)
  • 1/2 cup water
  • 1/2 cup soy milk
  • 1 1/2 teaspoons salt


    • Sift the flour and salt into a mixing bowl, then form a well in the centre.
    • Heat soy milk, water, and Nuttelex in a saucepan until the butter is dissolved and the liquid begins to boil.
    • Remove from heat and pour boiling liquid into the well in the flour.
    • Mix with a wooden spoon, until the dough no longer sticks to the mixing bowl and is an even consistency.
    • Remove from bowl, wrap in baking paper, and leave on bench for minimum 30 minutes (but needs to be used before it completely cools.
    • Heat oven to 180C.
    • When the pastry is ready, place it in a medium pie dish, and flatten out so that it covers the base and sides.
    • Prick the base with a fork, and put into the oven.
    • Bake for 30 minutes or until the pastry is firm.
    • If the base puffs up, remove the tin, make a small hole in the base to let out the air and replace in the oven.
    • When done, remove from oven and allow to cool.
    • Cut potato and sweet potato into pieces.
    • Boil in separate saucepans until soft.
    • Drain and mash both separately.
    • Add the Nuttelex, pepper and salt to each in the quantities listed above.
    • Fill the pie first with sweet potato, and then with regular potato, in two distinct layers.
    • Bake in oven for further 15 minutes.
    • Remove and serve.

Recipe with thanks to Chris Bennett

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