Annabel Karmel's baby cottage pie with sweet potato mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 portions
Skip to ingredients
For the meat sauce
- 1tbsp oil (vegetable, rapeseed, olive)
- ½ red onion. finely diced
- ¼ red pepper, finely diced
- 1 small carrot, finely diced
- 50g mushrooms, diced
- 200g lean minced meat
- 2tbsp plain flour
- 2tsp tomato puree
- 300ml unsalted beef stock
- 1tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 2 bay leaves
- 25g peas
For the mash
- 100g sweet potatoes, peeled and diced
- 400g white potatoes, peeled and diced
- small knob of butter or plant-based spread
- 1 tbsp milk
Method
To make the meat sauce
step 2
Heat the oil in a saucepan. Add the red onion, red pepper, carrot and mushrooms and fry over high heat for 3 minutes.
step 3
Add the mince and fry until browned.
step 4
Add the flour and tomato puree and then stir in the stock, thyme, and bay leaves
step 5
Bring up to the boil, cover and gently simmer for 40 minutes until the beef is tender.
step 6
Remove the bay leaves and add the peas. Spoon the sauce into 4 ramekins.
To make the mash
step 8
Preheat your oven to 180˚C fan/ 350˚F/Gas Mark 4.
step 9
Cook the potatoes in boiling water for 12 to 15 minutes. Drain and mash with the butter and milk.
step 10
Spread the mash over the sauce in the ramekins. Place in the oven and cook for 15 minutes until lightly golden on top.