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COTTAGE PIE BY JASON ROBERTS
Portions 8
2 medium potatoes, peeled and cut in half
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3 medium sweet potatoes, peeled and quartered
1/3 cup olive oil
2 tablespoons of olive oil
1 kg ground beef
2 large onions, finely chopped
¾ tsp ground cinnamon
½ tsp black pepper
2 medium courgettes, cut into 1 cm cubes
1 large eggplant, cut into 1 cm cubes
2 cups chopped Swiss chard or mushrooms
2 x 170gm tins of tomato puree
2 cups beef broth or water
2 tablespoons of chopped fresh parsley
Sea salt flakes
Cook the potatoes in a large pot of boiling salted water until tender; porridge with olive oil; season to taste with salt and pepper.
Heat the oven to 160C.
While the potatoes are cooking, heat a Dutch oven over medium-high heat. Add the mince and onions along with the cinnamon and black pepper and start cooking.
Once the onion has softened, stir in the courgettes, eggplant and mushrooms and cook until the courgettes are soft,
(approx. 5 minutes)
Stir in tomato puree, cook for 2 minutes or until slightly darker in color.
Add beef stock and stir to deglaze pot. Reduce heat to low and cook uncovered for 5-10 minutes, stirring frequently.
Stir in the parsley. Taste and adjust seasonings.
Remove the Dutch oven from the heat and spread the mashed potatoes on top of the meat mixture. Transfer to the oven and bake until the topping is browned and the filling is bubbling around the edges, about 30 minutes.
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