Name: Cottage pie pots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 2 Tbs butter; 3 Tbs milk; salt and freshly ground black pepper to taste; 1 Tbs oil; 1 onion peeled and chopped; 1 garlic cloves, chopped; 1 carrots peeled, chopped; 250 g beef mince lean; 2-3 tomatoes medium, blanched; 150 ml water; 3/4 cup cheddar cheese grated; 450 g sweet potatoes peeled and cubed

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Ingredients (12)

2 Tbs	butter
3 Tbs	milk
	salt and freshly ground black pepper — to taste
1 Tbs	oil
1	onion — peeled and chopped
1	garlic — cloves, chopped
1	carrots — peeled, chopped
250 g	beef mince — lean
2-3	tomatoes — medium, blanched
150 ml	water
3/4 cup	cheddar cheese — grated
450 g	sweet potatoes — peeled and cubed

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Method:

Boil the sweet potatoes or butternut in a pot of water until tender. Drain and then mash with the butter and milk. Season with salt and pepper and put to one side.

Heat the oil in a large frying pan and fry the onion until soft. Add the garlic, carrot and mince and cook over medium heat for about 5 minutes, stirring occasionally.

Add the tomatoes and water, cover and cook on low heat for about 10 minutes. Switch on the oven’s grill.

Divide the beef mixture between 4 individual pots and spread mash on top of each. Sprinkle with cheese and grill for a few minutes until the tops are brown and crisp.

Extracted from “Cook with Josh” by Josh Thirion (Random House Struik)