Caribbean-Inspired Cottage Pie
A cottage pie is perfect for a comforting and satisfying meal and with the added kick of Jerk spice it’s an absolute treat. Easy to make ahead of time for a family get together. Serve with your favourite greens on the side and use the remaining Jerk Paste to spice up some gravy to pour on top. Delicious!
Heat 1 tbsp of the oil in a deep-sided frying pan over a medium-high heat and brown the beef, using a wooden spoon to break up the meat. You may need to do this in batches, adding a little more oil if needed. Once browned remove to a plate with a slotted spoon. Add the remaining oil to the pan, reduce the heat to medium and cook the onion, pepper and pumpkin for 8-10 minutes until softened and the pumpkin has lightly browned. Add the garlic and jerk paste and cook for a further minute. Return the beef back to the pan and add the stock and sugar. Season with salt and pepper. Bring to the boil, then reduce the heat and cook for 45 minutes to one hour, part covered, stirring occasionally, until the liquid has reduced to a thick mixture (if too dry add more stock or water). Stir in the lime juice and check the seasoning.
Preheat the oven to 200C/180Cfan/Gas 6.
Meanwhile, make the topping. Bake the sweet potatoes for 40-50 minutes, depending on size, until tender. Remove from the oven and when cool enough to handle, scoop out the flesh into a bowl. Add the butter and beat together. Season to taste with salt and pepper.
Spoon the beef filling into an ovenproof dish and spread the sweet potato on top. Cook in the oven for 20 minutes or until the pie is golden and the filling is just beginning to bubble around the edge.
Serve with a scattering of coriander.
- For the Filling
- 2 tbsp oil, more if needed
- 450g minced beef
- 1 onion, chopped
- 1 red pepper, deseeded & chopped
- 125g pumpkin or squash, peeled, deseeded and cut into chunks
- 2 cloves garlic, minced
- 3 tbsp Ainsley Ultimate Jamaican Jerk Paste
- 150ml beef stock
- 1 tsp soft dark-brown sugar
- juice of ½ lime
- For the Topping
- 900g sweet potatoes
- 40g butter
- 1 tbsp chopped coriander, for garnish (optional)