Caribbean Cottage Pie
with Sweet Potato Topping
We’ve given the old time classic, cottage pie, a kick of Caribbean inspiration by seasoning the beef with Poudre de Colombo and topping it with sweet potato, chilli and desiccated coconut. Big, bold flavours and packed with lots of good-for-you ingredients, if you’re looking for a recipe that’s a little bit different, this one ticks all the boxes. Bring the sunshine into your kitchen with this colourful dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
Mango Chutney
Chopped Tomatoes
Chicken Stock Powder
Poudre de Colombo
British Beef Mince
Yellow Pepper
Tomato Puree
Red Chilli
Dried Apricots
Black Beans
Desiccated Coconut
Sweet Potato
Coriander
Not included in your delivery
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the sweet potato. Meanwhile, heat a frying pan over high heat (no oil!). Add the desiccated coconut and toast until golden brown, 1-2 mins. Transfer to a bowl and set aside. Keep the pan!
Peel the sweet potato and chop into 2cm chunks. Add to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. When ready, drain in a colander and return to the pan, off the heat.
Return the frying pan to medium-high heat with a drizzle of oil. When hot, add the beef mince, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned, 3-4 mins. While the beef browns, halve, then remove the core from the yellow pepper and chop into 1cm chunks. Roughly chop the dried apricots. Drain and rinse the black beans in a sieve.
Add the pepper, apricots and poudre de colombo to the beef and cook, stirring, for another minute. Stir in the tomato purée, mango chutney and chicken stock. Add the diced tomatoes, water (see ingredients for amount) and black beans. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, stirring occasionally, 8-10 mins. Season to taste with salt and pepper if needed.
While the sauce simmers, halve the red chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Add the chilli and coriander to the bowl with the desiccated coconut and stir together. When the sweet potato is cooked, mash until smooth (add a knob of butter if you have some) and season well with salt and pepper.
Pour the beef mixture into an ovenproof dish. Spread the mashed sweet potato across the top, then use a fork to make ridges (see photo). Bake on the top shelf of your oven for 10-12 mins. Serve the Caribbean cottage pie with the chilli mix scattered over the top for those who like a little heat! Enjoy!
