top of page

Spicy Cottage Pie


1kg sweet potato, peeled & cut into chunks

2 tbsp. milk

50g mature cheddar finely grated

1 tbsp. oil

2onions-halved &sliced

500g of Munro steak mince

1tbs smoked paprika

1tbsp ground cumin

1tbsp ground coriander

1tbsp mild chilli powder

1 vegetable stock cube

400g can of black-eyed beans

400g can of chopped tomatoes

1 large green pepper-diced

325g can of sweetcorn

Congratulations to our recipe competition winner

Hazel Fraser, the Munro family are looking

forward to trying this out.


 Boil the sweet potato until tender, approx. 15 mins

 Meanwhile, heat the oil in a large deep pan, add the onions, cover & cook for 8 mins or until softened & starting to colour, stir in Munro's mince, breaking it up with a wooden spoon until browned. Stir in all the spices & crumbled veg stock cube, add the beans with their liquid along with the green pepper & tomatoes. Cover & simmer for 20 mins. Stir in the sweetcorn with its liquid, season & take off the heat.

While the mince cooks, mash the sweet potato with the milk to make a stiff mash. spoon the mince into pie dish & top with the mash, then sprinkle on the cheese with a little paprika.

If eating straight away, put under a hot grill until piping hot & cheese has melted! If pie has been prepared in advance pre-heat oven to 180C & bake for 40-45 minutes until piping hot, serve with broccoli or salad

Serves 6

bottom of page