A simple cottage pie is given a spicy twist with Lea & Perrins sauce. The result? A flavoursome family favourite
- 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
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.
Meanwhile, roast the aubergine in a little olive oil for about 20 mins until tender. Once cooked, add to the simmering mince.
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.
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.
Spice it up even more with a dash of Tabasco, more Lea & Perrins or crushed chillies.