Search

Spiced cottage pie with sweet potato topping

(37 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Spiced Cottage Pie with Sweet Potato Topping
Spiced Cottage Pie with Sweet Potato Topping
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need an extra 15 mins in the oven)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A simple cottage pie is given a spicy twist with Lea & Perrins sauce. The result? A flavoursome family favourite

Ingredients

  • 1kg (2lb 4oz) minced beef
  • 2 medium onions, chopped
  • 2 garlic cloves, crushed
  • 2tsp ground coriander
  • 2tsp ground cumin
  • 250g (9oz) small mushrooms, halved
  • 1 x 400g can chopped tomatoes
  • 2tbsp Lea and Perrins
  • 450ml (15fl oz) beef stock
  • 2 aubergines, chopped into small chunks
  • A little olive oil
  • 500g (1lb 2oz) sweet potatoes
  • 300g (10oz) King Edward potatoes
  • 25g (1oz) butter
  • 1 bunch flat-leaf parsley, chopped

Spice it up even more with a dash of Tabasco, more Lea & Perrins or crushed chillies.

Method

  1. Preheat the oven to 200°C (400°F, gas mark 6). Brown the mince in a non-stick pan and set to one side. Gently sauté the onions and garlic until soft, add the spices and cook for 2 mins. Add the mushrooms, browned mince, tomatoes, Lea and Perrins and stock to the pan and reduce the heat. Then allow to simmer very gently for 2 to 2½ hours.
  2. Meanwhile, roast the aubergine in a little olive oil for about 20 mins until tender. Once cooked, add to the simmering mince.
  3. For the topping, roast the sweet potatoes and potatoes in their skins for about an hour. Scoop the cooked potatoes into a bowl, add the butter and season well. Set to one side until you are ready to assemble the dish.
  4. Once the meat has cooked, mix in the chopped parsley, transfer to an ovenproof dish and top with mashed potato. Bake for 30-45 mins until topping is golden.

Your rating

Average rating

  • 4
(37 ratings)

Your comments

comments powered by Disqus

FREE Newsletter