Sweet Potato Cottage Pie

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aka Jelly’s Miraculous Return from being a massive lazy bum.

So, I’ve been terribly rubbish and awful with not posting for like 6 months so I do apologise about that. Here’s a proper tasty, easy peasy cold January kind of a recipe. Adapted from BBC Good Food. Totally customisable to your taste.

P.S. Happy New Year!

Serves 4 very well, 5 quite well and 6 well

Ingredients

3 onions, chopped
2 garlic cloves, finely chopped
3 medium carrots, chopped
hefty sprinkling of thyme
300-400g minced beef/lamb
100g puy lentils
1 cup of peas
flour to thicken, if necessary
1l stock (beef or vegetable)
3 medium sweet potatoes, cut into 2cm cubes
3 large potatoes, cut into 3cm cubes
150g yoghurt
salt and pepper
2 tsp ground coriander
2 tsp ground turmeric
2 tsp ground paprika
few handfuls grated cheese

Method

Heat some oil in a large/deep saucepan. Sweat the onions for 5 minutes then throw in the garlic, thyme and carrots. Cook for 5 more minutes before adding the mince, stirring and breaking it up with a wooden spoon. Once fully browned add the lentils and stock. Simmer for 30 minutes or so, until nicely thickened – add flour if necessary.

Meanwhile stick all your potatoes in another large saucepan. Boil until soft, then drain and mash with the yoghurt. Season to taste, add the peas and stick in a large casserole dish. Cover the meaty mixture with the mash (if you’re feeling fancy you could pipe it, but if not just stripe with a fork). Stick in the oven (180°C/350°F/gas mark 4) until the mash begins to crisp then add the cheese and cook for a further ten minutes.

Picture soon to follow…!

Scrummy Pie

See, told you so.

J

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