Cottage pie pots
|salt and freshly ground black pepper — to taste|
|1||onion — peeled and chopped|
|1||garlic — cloves, chopped|
|1||carrots — peeled, chopped|
|250 g||beef mince — lean|
|2-3||tomatoes — medium, blanched|
|3/4 cup||cheddar cheese — grated|
|450 g||sweet potatoes — peeled and cubed|
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)