Smokey Cottage Pie with Parsley Garlic Sweet Potato topping
Sometimes the simple things in life are the best things in life! and that's the case with this gem of a recipe!
- Gluten Free
- Serves: 6
- Cooking Time: 80 mins
- 1kg Beef mince
- 3 Large, sweet potatoes (enough to cover the mince)
- 3 Brown onions (thinly sliced)
- Knob of Butter
- 1 Lemon & zest
- 1Ltr Beef stock
- 2 Carrot (diced small)
- Handful fresh parsley (chopped)
- 1 Tbsp minced garlic
- 1 Tsp dried oregano
- 1 Tsp dried thyme
- 1 Tsp dried rosemary
- 2 Tbsp Worchester sauce (gluten-free)
- 1 Tsp salt
- 1 Tbsp smoked paprika
- 1 Tsp black grounded pepper
- 2 Tbsp Smokey Jerk BBQ Sauce
- 1-2 Tbsp oil
- Frozen peas
- Gluten-free gravy
Peel sweet potatoes and chop into large chunks and then pop into salted water.
Cook onions on a medium heat with 1-2 tbsp oil until tender, add in the carrots and cook for another 2 minutes. Next, add all the dry herbs and cook for 1 minutes until herbs release their flavours.
Add the mince and cook until brown.
Next add the beef stock, salt and smokey jerk BBQ sauce, cook until the beef stock reduces, and it becomes thicker, this will take around 40-50 minutes on a high heat.
While the mince is cooking boil the sweet potatoes.
Once the sweet potato is cooked drain them and then return them to the pan add the butter, garlic, parsley and season with salt & pepper and mash well.
Once the mince is done allow to cool and put in an oven dish, next add the sweet potato mash on top and spread all over, making sure you cannot see the mince underneath, now get a fork, and draw lines over the mash. Now brush olive oil lightly over the mash.
Put the oven on at 200c and cook until hot and lightly brown on top.
Serve with fresh parsley, peas, and gluten-free gravy.