Monday, 15 February 2016

Sweet Potato Cottage Pie

Who doesn't love a bit of oh-so-creamy sweet potato mash and deliciously stewed beef?! The perfect cure to warming and nourishing your belly when it's freeeezing outside. Hang on in there - Spring is around the corner. Well here's hoping.....

Filling:
500g Beef Mince
500ml Beef Stock
1 Brown Onion, diced
1 Carrot, diced
1 Garlic, finely chopped
1 tablespoon Olive Oil
1 tablespoon Tomato Puree
1 tablespoon Oregano

Mash:
600g Sweet Potatoes; washed, peeled and chopped in chunks
100ml Milk
15g Butter
Salt and Pepper to season


    1. 1. Heat oven to 220oC.
      2. Heat a large saucepan and fry the mince until browned. Once it has cooked- set aside and add oil to saucepan. Add the vegetables and cook on a gentle heat until soft, for about 10 mins. 
      3. Add the garlic, flour and tomato purée, increasing the heat and cook for 2 minutes, then return the beef to the pan. 
      4. Add the stock and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. 
      5. Check after about 30 mins and add a little more stock if beginning to dry out. Season well. 
      6. Meanwhile, peel the potatoes and begin making the mash topping. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender for 20 minutes.
      7. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk and butter. Season with salt and pepper to taste.
      8. Spoon meat into ovenproof dish and top with mash to cover. 
      9. Cook in the oven for 25-30 mins, or until the topping is golden. 


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