COTTAGE PIE BY JASON ROBERTS
Serves 8
2 medium potatoes peeled and halved
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3 medium large, sweet potatoes, peeled and quartered
1/3 cup olive oil
2 tbsp olive oil
1 kg beef mince
2 large onions finely chopped
¾ tsp ground cinnamon
½ tsp black pepper
2 medium zucchinis chopped into 1 cm cubes
1 large eggplant chopped in into 1cm cubes
2 cups of sliced Swiss brown or button mushrooms
2 x 170gm can tomato paste
2 cups beef stock or water
2 tbsp chopped fresh parsley
Sea salt flakes
Cook potatoes in a large pot of boiling, salted water until tender; mash with olive oil; season to taste with salt and pepper.
Preheat oven to 160C.
While the potatoes are boiling, heat a Dutch oven over medium-high heat. Add mince and onion along with cinnamon and pepper and start cooking.
Once onion has softened, stir in zucchini, eggplant and mushrooms and cook until the zucchini is tender,
(approximately 5 minutes)
Stir in the tomato paste, cook for 2 minutes or until it turns a slightly darker in colour.
Add beef stock and stir to deglaze the pot. Reduce heat to low and cook uncovered for 5 -10 minutes, stirring frequently.
Stir in parsley. Taste and adjust seasoning.
Remove Dutch oven from heat and top meat mixture with the mashed potatoes. Transfer to the oven and bake until topping has browned, and filling is bubbling up around the edges, about 30 minutes.
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