Cottage pie is an old family favourite. It’s often called Shepherd’s Pie.
This Cottage Pie Sweet Potato Mash has richly flavoured savoury mince perfect for cold nights. Thyme and sweet potato are great together so it’s a total winner!
Method
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Defrost shortcrust pastry. In a saucepan, heat 1 tablespoon of oil and fry the mince until brown. Then place it in a bowl and set aside.
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Add together the remaining oil and vegetables (except for the frozen peas) into the pan and cook on a low heat until smooth, about 15 minutes.
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Add the garlic, flour, and tomato paste. Then, increase the heat to medium and cook for a few minutes. Return the beef to the pan.
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Pour in the wine (if using) and boil to reduce slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins.
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By this time the gravy should have thickened - if it's still too liquidy then turn the heat up a little.Then pop in the frozen peas and stir to combine.
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Season well, discard the bay leaves and thyme sprigs.
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Allow the mixture to cool.
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Preheat the oven to 200 degrees.
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Lightly spray your ramekins with cooking oil. Lay the pastry over each ramekin and gently press into the bottom and sides. Cut off the extra pastry.
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Pop the ramekins or casserole dish into the oven for 10-15 minutes or until lightly golden. Take the pastry cases out of the oven and set aside.
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Cover the sweet potato with water and boil until tender in a medium saucepan. Drain and mash with extra butter and season with salt and pepper.
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Spoon meat into the ramekins and pipe or spoon on the mash to cover.
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Sprinkle on the grated cheese and cook for 25-30 mins, or until the topping is golden.
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Serve and Enjoy!
