Moroccan Spiced Cottage Pie
Moroccan Spiced Cottage Pie with Squash Mash
Ingredients
750g mince steak
2 tablespoons oil
1 red onion, finely chopped
1 stick celery, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
Pinch cinnamon
400g tin tomatoes
350ml beef stock
Method
Heat half the oil in a large frying pan until smoking hot and add the mince. Cook to seal and then add the remaining oil, onion, celery and garlic. Cook for 10 minutes then add the spices. Cook for a minute and add the tomatoes and stock. Add a lid and simmer for an hour or until meat is thick and saucy. Check seasoning and spoon into a baking dish.
Squash Mash
Ingredients
½ butternut squash
1kg potatoes, peeled
25g butter
1 tablespoon oil
100g sour cream
100g mature cheddar, grated
Method
Peel, deseed and dice the squash. Boil in salted water until soft and drain. Cook the potatoes in salted water until soft, drain well and mash.
Heat the butter and oil in a pan and when bubbling add the squash. Cook for 5 minutes until slightly caramelized then mash well. Mix into the potatoes with the sour cream and check seasoning.
Spoon onto the mince and scatter over the cheese.
Place in a 180oc oven for 20 minutes.
