Don’t know if you’ve heard but England has some crappy weather. Like really sucky.
Spring is wet, summer is wet with occasional sunshine, autumn is wet and windy and winter is wet and cold. You get the picture.
It’s no surprise then that British cuisine has among the best comfort food in the world. They practically invented the notion of comforting food, and for that the world owes them a great debt.
Cottage Pie (or Shepherd’s. I’ve no idea what the difference is, if you do please enlighten me) is the quintessential comfort food. Creamy, carb-loaded mash with a generous helping of hearty meat below.
Like a warm hug from a fuzzy yeti.
Sweet Potato Cottage Pie (serves four)
- 450g minced ground beef
- 2 medium-sized carrots, finely chopped
- 1 large, white onion, finely chopped
- 1 tsp minced garlic
- 1 tbsp tomato paste
- 1 tsp worcestershire sauce (or soy if you can’t find it)
- 1 tbsp EVOO
- a small handful of fresh parsley, chopped
- salt and pepper
- In a large saucepan warm the olive oil over a medium-low heat and add the onion, carrots and garlic. Gently fry for 10 minutes until softened.
- Add the minced beef, breaking up the larger chunks and turn the heat up slightly so it browns. Stir in the tomato paste, worcesterhire sauce, parsley, salt and a generous hit of black pepper.
- Simmer until the meat is tender. Transfer to a 9in pie dish.
- 1 large russet potato
- 1/2 large sweet potato
- 1 cup grated cheddar cheese
- 1 tbsp mayonnaise
- knob of butter
- Peel and dice the potatoes. Put them in a saucepan with a pinch of salt, cover with water and bring to a boil.
- Boil the potatoes for 20 minutes or until tender.
- When ready drain them off, add the butter, mayo and half of the cheese. Mash thoroughly until a creamy, smooth texture.
- Spoon the mixture onto the meat base, taking care to ensure it is evenly spread. Sprinkle over the remaining half of the cheese and put under the broiler for about 10 minutes until the topping browns.