Name: SPONSORED: Black bean cottage pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 onion large, finely chopped; 30 ml sunflower oil; 850 g beef mince lean; 50 g rhodes quality tomato paste; 15 ml dried mixed herbs; 10 ml garlic cloves, chopped; 500 ml stock beef; 1 x 410 g can canned rhodes chopped and peeled tomatoes; 750 g sweet potatoes peeled and cut into even sized pieces; salt; 80 ml butter; 45 ml sour cream; salt and coarsely ground pepper; 2 x 410 g can canned rhodes black beans drained and rinsed; handful fresh coriander chopped

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Ingredients (15)

1	onion — large, finely chopped
30 ml	sunflower oil
850 g	beef mince — lean
50 g	rhodes quality tomato paste
15 ml	dried mixed herbs
10 ml	garlic — cloves, chopped
500 ml	stock — beef
1 x 410 g can	canned rhodes chopped and peeled tomatoes
750 g	sweet potatoes — peeled and cut into even sized pieces
	salt
80 ml	butter
45 ml	sour cream
	salt and coarsely ground pepper
2 x 410 g can	canned rhodes black beans — drained and rinsed
handful	fresh coriander — chopped

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Method:

Fry the onion in the oil until soft and golden.

Add the mince and brown lightly.

Add the Rhodes tomato paste, dried herbs, garlic, Rhodes quality tomato, chopped and peeled and stock and simmer for 20 mins or until the liquids have reduced and thickened.

Meanwhile cook the sweet potatoes in salted water for until tender.

Drain.

Add the butter and sour cream and mash until smooth.

Season to taste with pepper and set aside.

Add the Rhodes quality black beans to the mince and heat through.

Season to taste and spoon the mince into an ovenproof dish.

Cover with the mashed sweet potato.

Bake in an oven preheated to 180 °C for 20 – 25 mins or until golden and bubbly.

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