A cottage pie topped with sweet potato mash

Chilli con carne cottage pie

  • serves 6
  • Easy

Make cottage pie so much more exciting with paprika, chilli and cumin. This low-calorie, high-fibre midweek dinner is topped with mashed sweet potatoes


Make this comforting chilli con carne cottage pie, then check out our classic cottage pie and classic chilli con carne.



  • rapeseed oil 2 tsp
  • onion 1, finely chopped
  • red peppers 2, deseeded and roughly chopped
  • garlic 2 cloves, crushed
  • ground cumin 1 tsp
  • mild chilli powder 1 tsp
  • paprika 1 tsp
  • beef mince (5% fat) 450g
  • chopped tomatoes 400g tin
  • kidney beans 400g tin, rinsed and drained
  • tomato purée 1 tbsp
  • bouillon powder 1 tsp
  • bay leaf 1
  • sweet potatoes 1kg, peeled and cut into chunks
  • coriander ½ a small bunch, roughly chopped


  • Step 1

    Heat the oil in a large, deep frying pan over a medium heat, and cook the onion and peppers for 5 minutes until softened and the onions are translucent. Add the garlic and spices, and cook for a further 2 minutes until everything is well coated in the spices.

  • Step 2

    Add the beef and cook for 5 minutes, breaking it up with a spoon, until the meat is no longer pink and no large clumps remain. Turn up the heat if you need to – you want the meat to fry, not stew.

  • Step 3

    Add the tomatoes, beans and tomato purée. Half-fill the tomato tin with water and add it to the pan. Add the bouillon powder and bay leaf, and stir. Bring to the boil, reduce the heat and cover. Simmer for 20 minutes, stirring occasionally – it should be rich and saucy once done.

  • Step 4

    Meanwhile, bring a large pan of water to the boil and heat the oven to 200C/fan 180C/gas 6. Add the potatoes to the pan and cook for 15 minutes until tender. Drain well, add back to the pan and mash until smooth, seasoning well.

  • Step 5

    Add the mince to a 20cm x 27cm pie dish, removing the bay leaf. Top with the sweet potato mash, smoothing out evenly. Decorate the surface with a fork, if you like. Bake for 25-30 minutes or until slightly golden and the mince is bubbling. Serve scattered with the coriander.

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Sweet potato and lentil curry

Nutritional Information

  • Kcals 331
  • Fat 5.4g
  • Saturates 1.9g
  • Carbs 42.3g
  • Sugars 23.3g
  • Fibre 10.8g
  • Protein 22.8g
  • Salt 0.7g