Spiced Cottage Pie With Chile Mash Recipes

MOROCCAN-SPICED COTTAGE PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water.
• Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed.
• While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za'atar.
• Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork.
• If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.

SPICY PIES WITH SWEET POTATO MASH

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

SPICED COTTAGE PIE WITH CHILE MASH

Steps:

• Heat oil in a large pan; add onion, carrot, celery and garlic. Cook for 10 minutes until softened.
• Stir in minced beef, turn up heat to brown meat.
• Add cumin, flour and coriander; cook for 1 minute.
• Add tomatoes and puree; simmer for 5 minutes.
• Stir in stock and season.
• Cover and simmer for 30 minutes, stirring occasionally.
• Remove lid and let simmer for a further 5-10 minutes.
• Meanwhile whilst meat is simmering away, make the chilie mash.
• Place potatoes into a pot of cold salted water. Bring to boil and simmer for 20 minutes or until potatoes are tender.
• Drain potatoes and place back in pot. Mash over a low heat with the butter, hot milk, chilies and coriander.
• Season to taste.
• Spoon meat into an oven proof dish,spread Potato mix over.
• Bake for 25-30 minutes until bubbling hot.

SPICED COTTAGE PIE

Steps:

• Preheat oven to 400 degrees F. Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain well. Return to pan and mash with butter. You can put seasoning salt on the potatoes or just leave them plain.
• Put chili into an oven proof dish. Try and get it into a 5 x 9 inch pan, I found it works best. Top with half the mashed potatoes. Add some of the shredded cheese on top of the potatoes. Then cover the cheese with the rest of the potatoes.
• Bake in the oven for 40 minutes or until top is well browned and meat sauce is piping hot.