Recipe may contain gluten, tree nuts, milk, wheat and lactose.
Topping a cottage pie with carrot and sweet potato instead of classic spuds adds earthiness and sweetness, which pairs beautifully with the savoury mince filling.
1 tbsp olive oil
1 brown onion, finely chopped
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
1kg pork and veal mince
2 tbsp plain flour
250ml (1 cup) Massel Beef Style Liquid Stock
80ml (1/3 cup) red wine
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 dried bay leaves
150g (1 cup) frozen peas, thawed
1kg carrots, peeled, coarsely chopped
550g sweet potato, peeled, coarsely chopped
25g butter, melted
Chopped fresh continental parsley leaves, to serve
4 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Heat the oil(1 tbsp olive oil) in a frying pan over medium heat. Add the onion (1 brown onion, finely chopped), carrot (2 carrots, peeled, finely chopped) and celery (2 celery sticks, finely chopped). Cook, stirring, for 5 minutes or until softened. Add the mince and (1kg pork and veal mince) cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned.
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Step 2Add the flour (2 tbsp plain flour) and cook, stirring, until well combined. Add the stock (250ml (1 cup) Massel Beef Style Liquid Stock), wine (80ml (1/3 cup) red wine), Worcestershire sauce (2 tbsp Worcestershire sauce), tomato paste (2 tbsp tomato paste) and bay leaves (2 dried bay leaves). Stir to combine. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas (150g (1 cup) frozen peas, thawed). Season. Transfer to a 3L (12 cup) ovenproof dish.
Step 3Meanwhile, cook the carrots (1kg carrots, peeled, coarsely chopped) and sweet potato (550g sweet potato, peeled, coarsely chopped) in a large saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan. Mash until smooth. Season.
Step 4Spoon the mash over the mince mixture. Brush with melted butter (25g butter, melted). Bake for 25-30 minutes or until golden. Sprinkle with parsley (Chopped fresh continental parsley leaves, to serve) to serve.
All quantities above are averages