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Sweet Potato Crust:

Pie Filling:

Egg mix:

  • Egg 1.0 pc
  • Cream 50.0 g
  • Feta cheese 50.0 g

A hearty, lean cottage pie with a sweet potato crispy base and feta topping, filled with extra lean mince seasoned to perfection.



  1. Sweet Potato Crust:

    1. Preheat the oven to 170 °C 
    2. Sweet potato crust: Mix the grated sweet potato, egg and Robertsons Veggie Seasoning together and press into a pan or round dish and bake at 170 °C for ± 20-30 min. Remove from the oven and set aside. 
  2. Pie Filling:

    1. Pie filling: Heat the oil in a frying pan, sauté the onions, add the mince and brown for 8 min, add the Knorr Professional Spare Rib Marinade & Basting, mushrooms and baby spinach and fry for 2 min only. Remove from the heat.
  3. Egg mix:

    1. Egg mix: Whisk the egg and cream together.
    2. To assemble: Spread the pie filling over the sweet potato crust, add the egg mix and then the crumbled feta. Bake in a pre-heated oven at 160 °C for 10-15 min or until the egg mixture has cooked. Remove from the oven, slice, and serve.
  4. Chef’s Tip:

    Serve with green salad leaves and drizzle with extra Knorr Professional Spare Rib Marinade & Basting.