Spicy Cottage Pie Recipe

Recipe Phillippa Cheifitz Ingredients: For the sweet potato topping:

  • 1.5kg sweet potatoes, peeled and cut into chunks
  • 1 cup strained orange or naartjie juice
  • 3–4T butter
  • A handful of coriander leaves, washed, dried and chopped
  • Salt and milled black pepper
For the spicy mince:
  • 3T oil
  • 2 onions, chopped
  • A pinch of salt
  • 2 garlic cloves, crushed
  • 1kg lean beef mince
  • 2 fresh chillies, chopped
  • 1T ground coriander
  • 1T ground cumin
  • 1–2T chilli powder
  • 1T dried origanum
  • ¼ cup chopped parsley
  • 1×400g tin tomatoes
  • 2T tomato paste
  • A little butter, for baking
Directions: To make the topping, simmer the sweet potatoes in salted water for 20 minutes or until tender. Drain, retaining the cooking water, and return the potatoes to the hot saucepan. Cover and allow to stand for a few minutes, then gradually mash in the juice and butter. If necessary, add some reserved cooking water. Stir in the coriander and season to taste. Preheat the oven to 200°C. To make the mince, heat the oil in a saucepan. Add the onions and a pinch of salt, and cook gently until softened. Stir in the garlic, turn up the heat and stir in the mince until it changes colour. Add the chillies, the spices and herbs, and some seasoning. Crush the tomatoes in the tin and add, along with the juices. Stir in the tomato paste, cover, reduce the heat and simmer gently. Continue to cook the mince mixture, stirring every now and then, for at least an hour until tender. Season to taste, and turn into one large (or six individual) oiled baking dishes. Pile on the sweet potato mash, dot with butter, and bake for about half an hour, or until golden brown. Serve with chilli jam, a hot-chilli sauce and a fresh salsa. Serves 6 This recipe was originally featured in the Food 2013 issue of House and Leisure.