Cottage Pie with Sweet Potato & Chive Mash

served with braised leeks & buttered kale

This is one of those dinners that you chuck everything into the pan, crack on with the other hundred jobs you need to get on with whilst this is bubbling away!! Try to use as many seasonal vegetables as you can to really give this dish more depth of flavour and of course extra vitamins and minerals.  It pairs beautifully with braised leeks and steamed kale.  This is comfort food at its best!

You will need...

Large deep baking dish
Large sauté or frying pan with a lid
Medium saucepan with a lid
Small jug
Potato masher

1 tbsp rapeseed or olive oil
1 red onion, finely diced
4 celery sticks, finely sliced
3 garlic cloves, peeled and crushed
3 bay leaves
250g chestnut mushrooms, diced
1 courgette, finely diced
1 red pepper, finely diced
800g extra lean steak mince
1 tbsp dried oregano
4-5 tbsp Worcestershire sauce
3 tbsp balsamic vinegar
200ml red or Madeira wine
5 squidges of tomato puree
4 sprigs of fresh thyme, leaves picked
800g (2-3 large) sweet potatoes, peeled, cut into chunks
Freshly milled seasoning
2 tbsp butter
Large handful of freshly snipped chives
To serve
Braised leeks
Using the same pan as you cooked the meat in add 2-3 leeks, trimmed, cut vertically, then into slices, cooked on a low heat with a tsp of butter & rapeseed or olive oil,  lightly season, cook with the lid on for 10-15 minutes, until soft, stirring occasionally
Steamed kale
Using the same pan as you cooked the sweet potatoes in.  Steam or boil 5-6 large handfuls of chopped kale for 5 minutes, drain and then mix with a little butter and lightly season

To make...

Serves 6-8
  1. Fry the diced onion for a few minutes on a medium heat with the lid on, add the celery and garlic and bay leaves, stir then put the lid back on
  2. Add the diced mushrooms, courgette and pepper, cook on a medium for a few minutes
  3. Turn the heat up, add the steak mince, break up with a wooden spatula and mix with the vegetables 
  4. Season generously with freshly milled salt and pepper, add the dried oregano
  5. Once the meat has browned add the Worcestershire sauce, balsamic vinegar, red or Madeira wine,  and around 5 big squidges of tomato
    puree, stir through
  6. Pick off half of the thyme leaves from the stems, add some more black pepper, bring to the boil
  7. Put the lid on and reduce the heat to medium
  8. Simmer for 30 minutes
  9. While the meat is cooking, add the sweet potatoes to a pan with boiling water and salt
    Pre-heat the oven to 200 (180 fan)
  10. Bring to the boil, simmer for 10-15 minutes or until tender
  11. Check to see if the potatoes are tender with a fork, when they are, drain away the water
  12. Add the butter and mash until smooth 
  13. Lightly season with freshly milled seasoning, add the fresh chives
  14. Leave with the lid on at the back of the hob until the meat has absorbed most of the liquid
  15. Once the meat has absorbed most of the liquid, pour into the baking dish and spread out evenly, sprinkle the remaining thyme leaves
  16. Scrape over the mash with a spatular so its evenly coated
  17. Bake in the  hot oven for 30 minutes
    While the pie is cooking, braise the leeks and steam the kale
  18. Serve with braised leeks and steamed kale (as above)
  19. Once cooled it can be frozen for up to 3 months
  20. If you are cooking for 1 or 2, make up one big batch and serve/freeze in smaller portions
  21. It can keep in the fridge for 2 days, but make sure you heat it up thoroughly before you eat it!

Nutritional Info
Per Serving
356g kcal | 13g fat | 5.8g saturates | 27g carbs | 16g sugars | 3.5g fibre | 26g protein | 0.29g salt


© Copyright 2019. Eat Unique. All Rights Reserved