Caribbean cottage pie
Dean's got a weekend dish that's great for sharing and perfect if you want a nice family meal or an alternative to a traditional roast. It's healthy but hearty and perfect for the damp weather.
The jerk paste, sweet potatoes and coconut milk give it a real flavour of the Caribbean.
(Serves 6)
Ingredients:
500g lean minced beef1 large onion, diced1 green pepper, small dice1 red pepper, small dice4 cloves garlic, crushed1 tbsp fresh ginger, grated1 tbsp fresh thyme, leaves picked1 tbsp red wine vinegar1 tbsp jerk paste400ml tin coconut milk500ml carton tomato passata1 tsp ground allspiceSalt and pepper500g sweet potatoes½ tsp ground cinnamon2 tbsp fresh coriander, plus extra for sprinkling, chopped
Method:
In a large pre heated pan brown the mince for around 5-6 minutes until golden. Remove from the pan and set aside. Add the onion, peppers, garlic and ginger and cook for 5 minutes. Stir in the thyme, vinegar, jerk paste, coconut milk, passata, and ground allspice. Bring up to a simmer, then return the mince to the pan. Cook for 15-20 minutes until reduced and thickened. Season with salt and pepper.
For the mash, peel and cut the sweet potatoes into even sized pieces, boil in salted water for 12-15 minutes or until tender. Drain then leave in the colander to steam for 2-3 minutes. Mash or pass through a ricer then stir in the cinnamon and coriander. Season with a pinch of salt and pepper.
Transfer the beef mixture into an ovenproof baking dish and top with the sweet potato mash. Texture with a fork then place in a preheated oven set at 200C / gas mark 6 for 30 minutes or until browned. To serve, garnish with a little more coriander and serve with seasonal vegetables or a salad.