Low Sodium Sweet Potato Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

4 servings

For the sweet potato topping

2 lbs sweet potatoes, peeled and cut into 1-inch chunks
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3 tbsp unsalted butter
¼ cup milk
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
1 lb ground beef
2 tbsp tapioca starch
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well.
2
Return the drained sweet potatoes to the saucepan. Add the butter, milk, and ½ tsp salt. Mash with a potato masher until smooth and creamy with no large lumps remaining. Set aside.

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