This simple and tasty Middle Eastern-style cottage pie is the perfect way to beef up your mid-week meals. Try and cook your mince in two batches to avoid crowding the pan and stewing. 


  • 500g lean beef mince

  • 1 tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 brown onion, finely chopped

  • 1 large carrot, finely diced

  • 1 celery stalk, finely diced

  • 1 small eggplant, diced into 1cm pieces

  • 750ml tomato passata

  • ½ cup frozen peas

  • 350 grams sweet potato, peeled and thinly sliced into

  • rounds

  • ¼ cup finely grated Parmesan, plus extra shaved to serve

  • ¼ cup small basil leaves

  • Baby rocket, to serve


  • 1.

    Before getting started, ensure to preheat the oven to 190°C (170°C fan-forced).

  • 2.

    Turn on the stove on medium-high heat, heating oil in a large non-stick frypan.

  • 3.

    Cook the garlic for 1 minute, and then add onion, carrot, celery and eggplant for 5 minutes, or until the onion has softened. Add the mince and cook for 5 minutes until browned.

  • 4.

    Once mince has been simmering for five minutes, stir in the passata and reduce the heat. Cover and simmer the beef mixture for 10 minutes until thickened before seasoning.

  • 5.

    Spoon the beef mixture into a lightly oiled 1.5L baking dish. Arrange sweet potato slices over the mince mixture and then place in the oven to cook for about 30-35 minutes or until potato is tender.

  • 6.

    Ensure to cover with foil for best results.

  • 7.

    Once cooked, preheat the oven to grill. Sprinkle the sweet potato with Parmesan, and grill for 3 to 4 minutes, or until golden and melted.

  • 8.

    To serve, sprinkle with shaved Parmesan and basil, accompanied by baby rocket leaves.


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Posted by Sandra1416Report
found the flavor a little on the bland side. no indication when to add peas