Name: Boerewors and bean cottage pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2 tbsp olive oil; 1 onion; 1 coil boerewors; 2 garlic cloves chopped; 2 carrots peeld and grated; 1 tin Rhodes Quality Chopped & Peeled Tomatoes with Mixed Herbs; 1 tin Rhodes Quality Butter Beans in Tomato Sauce; 1/2 cup water; 6 large potatoes diced; salt and black pepper; 50 g butter; 100 g mature cheddar grated

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Ingredients (12)

For the pie filling

2 tbsp	olive oil
1	onion
1 coil	boerewors
2	garlic cloves — chopped
2	carrots — peeld and grated
1 tin	Rhodes Quality Chopped & Peeled Tomatoes with Mixed Herbs
1 tin	Rhodes Quality Butter Beans in Tomato Sauce
1/2 cup	water

For the mash topping

6	large potatoes — diced
	salt and black pepper
50 g	butter
100 g	mature cheddar — grated

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Method:

Heat olive oil in a pan, and then add the onion and sauté until softened.

Remove the casing from the boerewors, then add the meat to the onions and stir, cook on high heat until browned.

Add the garlic, grated carrots, tomatoes and beans to the pot. Use the ½ cup water to swirl out the sauce from the butter bean tin, then add to the pot and stir well to mix.

Cover with a lid, then simmer on low heat for 5 minutes.

Make the mash by boiling the potatoes in water until soft. Drain away any excess water, then mash the potatoes until smooth. Season with salt and pepper, then stir in the butter.

Place the bean and boerewors sauce into an oven proof dish, then top with the mashed potato.

Run a fork along the surface of the mash, then sprinkle with cheddar cheese.

Bake in a preheated 200C oven for 30 minutes until the cheese is melted and the pie is bubbling.

Recipe created by Zola Nene for Rhodes Quality.