Spiced Cottage Pie with Crispy Turmeric Potatoes
A twist on the classic cottage pie that is a guaranteed crowd pleaser and something a bit different.
This is great Autumn/Winter recipe to use up the fantastic produce from one of our FAMILY FOOD BOXES which often feature mince through the winter months.
To make this recipe you will need:
500g James Kittow Cornish Beef Mince- 2 tbsp Garam masala
- 2 tsp ground Turmeric
- A few good pinches of Cornish Sea salt
- 1 tbsp tomato puree
- 1 tsp mango chutney
- 1 tsp brown sugar
- 1 tbsp mild Curry powder
- 1 beef jelly stock pot (or stock cube) dissolved in just 1 mug of boiling water.
- Olive oil
- 1 stick of celery diced
- 1 onion diced
- 6 mushrooms diced
- 4 large Potatoes, peeled and roughly chopped into small 1.5 inch pieces
- 2 carrots diced
And here’s how to do it…
1. Preheat the oven at 220⁰.
2. Fill a large pan with water, add a heaped teaspoon of sea salt and add the potatoes.
3. Cook from cold to boiling for around 15 minutes, or until a butter knife slips easily but not falling apart.
4. Drain and leave to steam dry.
5. Once most of the moisture has gone, add the turmeric and a good pinch of salt and pepper and a generous glug of olive oil, toss the potatoes in the saucepan until completely coated and yellow.
6. Set aside.
Meanwhile...
1. Heat up another pan with a drizzle of olive oil and add the beef mince.
2. Break it down with a spatula so that it isn’t clumped together.
3. Add ALL the garam masala, a pinch of salt, and the teaspoon of sugar and cook over a medium heat until the mince starts to caramelize.
4. The mince should appear dark and slightly crispy. This takes around 15 minutes. Set the mince aside on a plate.
5. To the same pan that you cooked the mince in, sweat down all the veg with another drizzle of oil.
6. Once soft add the curry powder, the mango chutney and the mug of stock.
7. Add the tomato puree, and the cooked mince into the veg and let it all simmer for 5 minutes.
8. Transfer the mince and veg into an oven proof pie dish. Taste and season as required. It should be mildy spiced and slightly sweet.
9. Now scatter the potatoes all over the top of the mince and cook in the oven for 45 minutes, or until the potatoes are golden and crispy like roast potatoes.
Serve this with mango chutney and some well seasoned, steamed Purple Sprouting Broccoli, but it would go beautifully with Spring Greens, Cabbage or Swiss chard or any other seasonal greens from your Cornish veg box.
ENJOY XX
