Do you ever have a craving to eat something you’ve never tasted, or want inspiration to make a classic dish even better? Well look no further, because I think this may be the dish for you. I’ve made it on several occasions now and I think it is simply too delicious no to share with you all. So… here it is – the how-to for making Jamaican inspired cottage pie.
Before I begin, I will note that this recipe is designed to feed 4, so make sure to invite your housemates down for some grub.
First, you will need the following ingredients:
500g of Quorn mince or beef mince. (lamb mince for Shepherd’s pie)
1 onion, finely chopped.
1 large carrot peeled. (grated is optional)
300g of mixed vegetables (preferably peas, sweetcorn and broccoli)
1 tbsp of tomato purée
2 tbsp of Reggae Reggae bbq sauce
2 tsp of dried mixed herbs
350 ml of beef or chicken stock
900g of Piper Potatoes, peeled, diced and mashed
A splash of milk (for the mash)
25g of butter (for the mash)
1. Heat a large, heavy-based pan until hot, then add the quorn / beef mince and vegetables and fry, stirring occasionally to break up any lumps for 5 minutes or until lightly browned all over. Meanwhile, stir the tomato purée, Reggae Reggae sauce and mixed herbs into the stock.
2. Stir the flavoured stock into the mince. Bring to the boil, then reduce the heat, cover and cook gently for 15 minutes. Season to taste.
3. While the mince is cooking, cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain the potatoes, then mash with the milk and the butter. Season with salt and black pepper. Preheat the oven to medium, gas mark 6 or 200 °C.
4. Spoon the mince mixture into a large, warm ovenproof dish. Spread the mashed potato over the top and fluff up with a fork. Place in the centre of the oven and bake for 20 minutes or until the potato topping is golden.
5. Remove from the oven, relax and enjoy the gorgeous meal you have made.
By Naomi Dunn