Moroccan Cottage Pie with Sweet Potato

For a different take on the humble cottage pie, try this Moroccan cottage pie which uses sweet potato mash for an extra flavour kick.

At a glance

Approx 1 hour
Serves 4 to 6 people

Ingredients

Filling Ingredients:

  • 500g beef mince SPECIAL
  • 1 cup canned chickpeas drained
  • 1 tbs olive oil
  • 1 brown onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbs grated fresh ginger
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp chili powder (optional)
  • 1 can diced tomatoes
  • ½ cup stock (vegetable, chicken or beef)
  • ½ cup currants or raisins
  • ½ bunch coriander, stems removed, chopped

Mash Ingredients:

  • 500g sweet potatoes, peeled and cut into chucks SPECIAL
  • 1 tbs olive oil
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbs milk

Method

Method for the Filling

  1. Brown the ground meat in a large pan over medium high heat.
  2. Remove meat from pan and set aside.
  3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
  4. Return the meat to the pan along with tomatoes and stock.
  5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  6. Add chickpeas, currants, and chopped coriander, stir and remove from heat.
  7. Season with salt and pepper to taste.

Method for the Mash

  1. Boil the sweet potatoes in salted water for 15 minutes or until tender.
  2. Drain well and add the olive oil, cumin, salt and milk.
  3. With a hand blender (or potato masher), blend until they reach a creamy consistency.
  4. Preheat oven to 180 degrees.
  5. Fill a casserole dish with the filling and spread the mash on top.
  6. Bake for 40 minutes until the topping is beginning to brown.