Sweet Potato Cottage Pie
Chef Adrian Martin from Bawnboy says: This is a great pie to warm you up in these cold evenings. I love the sweet potato topping as its goes deliciously crispy with the parmesan cheese. You can sub out the parmesan for some simple cheddar if you like also.
INGREDIENTS
2lb beef mince
Two cloves of garlic
1/2 onion diced
2tbsps of Worcestershire sauce
3tbsps of tomato puree
100ml of red wine
100ml of balsamic vinegar
1tbsp of honey (Optional)
250ml of beef stock
Four sprigs of thyme chopped
Salt and cracked black pepper
For the mash
700g of sweet potatoes peeled and chopped
1/4 a tin of coconut milk
100g of parmesan cheese
sea salt
METHOD
Before you start make sure to preheat your oven to 190oC. In a casserole dish, fry off the mince on a very high heat with a touch of oil. Once browned remove from the pan and strain any grease. Now fry off the onion, garlic chopped until soft for about two to three minutes.
Return the mince to the pan and then add in the red wine. Bring the wine to the boil for a couple of minutes to burn off the alcohol. Add in the Worcestershire sauce, tomato puree, balsamic and honey if using. Now add the stock and bring to the boil. Add in the thyme and reduce to a simmer. Don’t forget to season with salt and cracked black pepper. Cook out for 10-15 minutes until the sauce reduces. Now set aside to cool.
Steam the sweet potatoes until soft and mash until smooth. Mix in the coconut milk and don’t forget to taste. Again season the mash with salt and pepper to your liking.
Place the mince into a baking dish about 22-28cm. Top with the potato. If you want to really impress your guests you can pipe your potatoes on. Grate the parmesan over the potato. Bake for 15-20 mins until the potato is golden brown and serve.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens. His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London ‘Mayflower’. For more recipes check out his website: www.chefadrian.ie