Mung Bean and Minced Beef Curried Cottage Pie with Sweet Potato Crust

Mung Bean and Minced Beef Curried Cottage Pie with Sweet Potato Crust is perfect if you’re craving something hearty with a touch of spice. Topped with a creamy sweet potato crust and a sprinkle of Parmesan, it’s a comforting and nutritious meal with layers of flavour. Perfect for cosy nights or family gatherings!

About this recipe for Mung Bean and Minced Beef Curried Cottage Pie with Sweet Potato Crust

There is a little bit of preparation to do to get this meal on the table but it’s pretty straight forward so it’s best to get everything you need, roll up your sleeves and get cooking!

Peeling potatoes and chopping onions are the extent of the work needed for this hearty dish so it’s not all that bad. The first job to tackle is peeling and chopping the potatoes so they can be steaming in the pan while you make a start on the filling.  Once the potatoes are in the steamer basket, slice your onion and add it to a deep frying pan with a lid and gently fry it until it softens. Add the minced beef to the pan and cook until it browns which should take around 5 minutes. Add the pre-cooked mung beans (I do a big batch of dried beans, soaked in water overnight and cooked in fresh water for around 30 minutes until they are soft – I keep the batch in the fridge and just add it to meals throughout the week which is much more cost effective than using tinned). Heat the mung beans through, add the garlic, ginger, spices, tomatoes, yoghurt and place the lid allowing the ingredients to meld together while you wait for the sweet potatoes to cook. Once the sweet potatoes are soft, mash them in a potato ricer – this gives the best results for mashing into thin strings which really crisp up well in the oven! If you do not have a potato ricer, just use a normal handheld potato masher and use a fork to fluff-up the potato once it’s on top of the filling. Bake it in the oven for 20-30mins, until crisp and golden on top and serve immediately with salad or greens. You can keep any leftovers in the fridge and reheat the following day – 30 mins in a hot oven.

Ingredients

600g sweet potato (peeled, chopped, and steamed until soft)

400g minced beef

400g pre-cooked mung beans

1 brown onion (sliced)

1 large clove garlic (minced)

2 inches fresh root ginger (grated)

1 tin chopped tomatoes

1500g natural thick yoghurt

1 tablespoon garam masala

1 tsp ground cumin

1 tsp ground cinnamon

1 tablespoon brown sugar

1 tablespoon bouillon (vegetable or beef)

1/4 tsp chili powder (adjust to taste)

1 tablespoon tomato paste

1 tsp turmeric

Salt and pepper (to taste)

Parmesan cheese (for shaving on top)

Instructions

Prepare the sweet potato crust:

Peel and chop the sweet potato into chunks. Steam until soft (about 10-15 minutes).

Once steamed, use a potato masher to mash the sweet potato until it becomes smooth and creamy. Season with salt to taste and set aside.

Cook the filling:

Heat a bit of oil in a large pan over medium heat. Add the sliced onion and sauté until soft and golden, about 5 minutes.

Add the minced beef to the pan and cook until browned. Stir occasionally to break it up into smaller pieces.

Once the beef is browned, stir in the mung beans and cook for an additional 2-3 minutes.

Add spices and aromatics:

To the beef and mung bean mixture, add the minced garlic, grated ginger, garam masala, cumin, cinnamon, turmeric, chili powder, and brown sugar. Stir to combine the spices with the meat and beans.

Add the tomato paste and mix everything together well.

Add the tomatoes and yoghurt:

Pour in the chopped tomatoes (with their juices) and the natural thick yoghurt. Stir until everything is well incorporated. Season with salt and pepper to taste.

Let the mixture simmer for 10-15 minutes, allowing the flavours to meld together.

Assemble the cottage pie:

Preheat your oven to 200°C (390°F).

Transfer the beef and mung bean mixture into an ovenproof dish, spreading it out evenly.

Top with sweet potato mash:

Spread the creamy mashed sweet potato over the beef mixture, ensuring it’s evenly distributed and covering the filling completely.

Bake and finish:

Place the cottage pie in the preheated oven and bake for 20 minutes, or until the top is slightly golden and crispy.

Once out of the oven, shave some fresh Parmesan cheese on top for an extra layer of flavour.

Serve:

Serve hot with a side of greens (such as steamed spinach or broccoli) for a balanced meal.

Enjoy this comforting, flavourful cottage pie with a twist! The sweet potato crust paired with the spiced beef and mung bean filling will warm you up from the inside out.

If you like this recipe, you may also like to try Steak Burger Strips or Sticky Asian Meatballs