Category: Comfort Food, Mid Week Meals, Pie Time, Winter Warmers
Cuisine: British
Cooking Method: Oven Baked
Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr 15 Mins
Total Time:
1 Hr 35 Mins
A rich & hearty cottage pie topped with fluffy sweet potato and a crispy herb & spicy breadcrumb.
Ingredients
Adjust Servings
-
For the mince
- For the mash
- For the breadcrumb topping
Instructions
- Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
- In another large frying pan heat a tablespoon of olive oil and gently fry the onions, celery, carrots and thyme for 3-5 minutes until softened. Add the tomato puree and flour and fry for one minute and then add the mince.
- Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.
- Add the stock to the pan and let simmer for 45 minutes. Season to taste and add a few splashes of Worcestershire sauce.
- Preheat the oven to 200°C/180°C Fan/Gas mark 6.
- For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes, add the sweet potatoes after 5 minutes. Drain the potatoes and leave to steam dry. Mash with a potato masher or ricer and butter and mix well until you have a smooth mash, season to taste.
- For the breadcrumb topping, add all the ingredients into a bowl and mix through
- Spoon the mince mixture into a 1.5 litre oven proof dish. Spoon the mashed potato on top and rough the surface with a folk. Sprinkle with breadcrumbs and bake in the oven for 25-30 minutes until bubbling and the breadcrumb topping is crisp & golden brown.