Caribbean Cottage Pie
This is a veggie and warming twist on a classic dish. Your family will love this – a comforting cottage pie jazzed up with the fantastic flavours of the Caribbean and topped with a sweet potato mash. Serve with your favourite veg for an easy and tasty family meal.
Preheat the oven to 180C, 160C fan, gas mark 4
In a large saucepan of salted water bring the potatoes to the boil and cook until tender. Drain and set aside.
Meanwhile heat the oil in a saucepan over a medium heat. Add the onion and carrot and fry gently for 4-6 minutes until softened. Add the vegetarian mince and stir. Add the veg stock, 170ml of the coconut cream, thyme, allspice and salt and pepper. Simmer for 5 minutes and then add the cornflour slurry and continue to simmer gently, stirring all the time, until thickened. Stir through the packet of Caribbean grains, breaking up any clumps with a fork. Pour the mince into an ovenproof dish.
Mash the sweet potatoes well and then add the remaining coconut cream and stir through. Season to taste with salt and pepper. Place the topping over the mince filling and fluff up with a fork.
Bake for 30 minutes until the topping is crisp.
- 350g vegetarian mince
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 tsp dried thyme
- 1 tsp ground allspice
- 300ml vegetable stock
- 200ml coconut cream
- 1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
- 1 x pouch of Ainsley Harriott Caribbean Couscous, Rice N’ Beans
- 1kg sweet potatoes, peeled and roughly chopped
- salt and freshly ground pepper