Beef and Ostrich Mince Cottage Pie with Sweet Potato Mash


Serves 4

Preparation Time

Cook time

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Cook's NoteThis recipe is also delicious with lamb mince.
Entertainer's TipThis is also superb made in a large dish for a buffet style dinner.
Product TipThe Le Creuset small ramekins are perfect for those individual servings and can be popped straight into a freezer to be heated up at a later stage.
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  • 5 sweet potatoes, peeled and quartered
  • 125g butter
  • 1 onion, finely chopped
  • 4 medium carrots, finely chopped
  • 125g minced beef
  • 125g ostrich mince
  • ½ cup beef stock
  • ½ tin (200g) chopped tomatoes
  • ½ tsp chopped thyme
  • salt and black pepper
  • zest of one lemon
  • 1 tsp sugar


Preheat oven to 200C.

Boil the sweet potatoes in salted water for about 20 minutes until tender.

In the meantime, melt 30g of the butter in large frying pan and sauté the onions until soft. Add the carrots and sauté for 2 minutes more. Add the minced beef and ostrich, and  sauté until well browned. Add the beef stock, chopped tomatoes and thyme. Simmer for about 15 minutes.

While the mince is simmering, drain and then mash the sweet potatoes in a bowl with the remaining butter and season with salt and pepper to taste. Cover the mashed potatoes and set aside.

Add the zest of one lemon to the mince and season well with salt and pepper. Lastly, stir in the sugar.

Divide the mince into 4 Le Creuset Ramekins. Generously spoon the sweet potato mash on top of the mince.

Grill in the hot oven for about 5–7 minutes until the peaks of the mash are golden brown.