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Root vegie 'cottage pie' with a sweet potato & cheese crust


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, celery and onion until softish. 
  • Add the parsnips, swedes and carrots. Toss well and then add the flour. Mix well and briefly cook over a low heat. 
  • Then add the wine and about 2 cups stock with the tomatoes and seasonings. Stir, bring up to the boil, turn the heat down and gently cook until the vegies are tender, adding more stock if needed. 
  • At the same time, cook the sweet potatoes in lightly salted, boiling water until tender. Then drain and mash with the butter and seasonings. 
  • Spoon the vegie stew into a gratin dish (or any ovenproof dish) and top with the mash and grated cheese. Then cook in the oven for about 15-20 mins until golden and bubbling. (If browning too much, cover with kitchen foil.)
  • Serve with a simple salad on the side.


  • olive oil
  • 1 large garlic clove, crushed
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 parsnips, peeled & cut into chunks
  • 2 swedes, peeled & cut into chunks
  • 3 medium carrots, peeled & cut into chunks
  • 2 tbsp plain flour
  • ¼-½ cup dry white wine
  • 2-3 cups vegetable stock
  • 2-3 cans diced tomatoes, drained a little
  • sea salt & freshly ground pepper
  • 3 medium sweet potatoes, peeled & cut into chunks
  • a dollop of butter
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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