Spicy Cottage Pie
1kg sweet potato, peeled & cut into chunks
2 tbsp. milk
50g mature cheddar finely grated
1 tbsp. oil
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