HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Cottage Pie
Middle Eastern Cottage Pie

Middle Eastern Cottage Pie

with Pumpkin & Sweet Potato Mash

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This cottage pie with a Middle Eastern twist is a colourful slice of bright orange mash and even brighter flavours. The addition of eggplant adds a rich, moist profile to this sumptuous filling.


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Preparation Time55 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 portion



brown onion

1 packet

beef mince



1 bag

baby spinach leaves

1 sachet

Moroccan spice mix

400 g

sweet potato

2 clove


Not included in your delivery

1 tbs



1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1790 kJ
Fat18.1 g
of which saturates7.2 g
Carbohydrate26.3 g
of which sugars14.5 g
Dietary Fibre0 g
Protein36.9 g
Cholesterol0 mg
Sodium255 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Potato Masher
Oven Dish
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Put a large saucepan of salted water on to boil. Chop the peeled pumpkin into 3 cm chunks. Peel and chop the sweet potato into 3 cm chunks. Peel and finely grate the garlic. Finely chop the brown onion. Chop the eggplant into 1 cm cubes.


Place the pumpkin and carrot in the saucepan. Boil for 15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Add the butter and season with salt and pepper. Mash with a potato masher or fork until smooth. Set aside, covered.


Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the garlic and brown onion and cook for 3-4 minutes, or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until browned.


Stir the eggplant, 1/2 the baby spinach leaves and the Moroccan spice blend into the mince mixture, and cook for 2-3 minutes. Cover with a lid and continue cooking for a further 7-8 minutes, or until the eggplant has softened. Season to taste with salt and pepper and remove from the heat.


Transfer the beef mince mixture into a medium ovenproof dish and spread the mash over the top. Season with salt and pepper. Bake in the oven for 15 minutes, or until the mash is slightly crispy.


Divide the Middle Eastern cottage pie between plates and serve the remaining baby spinach leaves on the side drizzled with a little olive oil. Enjoy!