Rustie Lee's Caribbean inspired cottage pie
Rustie’s bringing some laughter, and thrifty skills to the kitchen! She’s here to show you how to feed the family for just £2 a head, by putting a Caribbean twist on cottage pie.
Rustie Lee's Caribbean inspired cottage pie
Serves: 4-6
Ingredients
For the filling:Olive oil for frying500g beef mince 1 onion, finely chopped½ scotch bonnet chilli, chopped2 cloves garlic, minced2 cups mixed vegetables (such as peas, carrots, corn)1 red pepper, diced1 tin red kidney beans, drained and rinsed3 tsp thyme2 tsp allspice powder2 tsp salt 2 tsp black pepper 3 tbsp tomato paste500ml beef or vegetable stock
For the mash topping:225g sweet potatoes, peeled and diced450g potatoes, peeled and quartered4 tbsp butter3-4 tbsp milk225g strong cheese, gratedSalt and pepper, to taste
Method
1. Preheat the oven to 190°C. Heat the oil in a large pan, then brown the beef mince over a medium heat. Add the chopped onion, chilli and garlic, and cook until softened.
2. Stir in the mixed vegetables, diced red pepper, drained kidney beans, thyme, allspice, salt, and pepper. Cook for a few minutes.
3. Mix in tomato paste and pour in the beef or vegetable stock and simmer for about 25- 30 minutes, until the mixture is cooked through and has thickened. Allow to cool.
4. While the filling is simmering, boil the potatoes until tender. Drain and mash along with the butter, milk, and half of the cheese and salt and pepper to taste. Rustie recommends using a mixer to make sure the mash is smooth.
5. Transfer the meat and vegetable mixture into a baking dish. Spread the mashed sweet potatoes evenly on top with a spatula and sprinkle over the remaining cheese.
6. Bake in the oven for about 25-30 minutes or until the filling is piping hot and the top is golden brown. Allow to cool for a few minutes before serving.