Spicy Cottage Pie: Dinner & Brunch
This is one of my favourite winter comfort dishes, warming, spicy and satisfying. Here I'll show you how to use the leftovers for brunch with fried eggs. The meat sauce gets the most flavour after about 1 hour of cooking so it's a good meal to cook ahead at weekends and let it simmer away. It's also a great dish to cook ahead and freeze portions.
Ingredients (Serves 4)
500g minced beef
2 onions, diced
2 carrots, peeled and diced
2 tins chopped tomatoes
1 pint of beef stock
2 tablespoons curry powder
500g potatoes, peeled
200g grated cheddar cheese
100g frozen peas
Heat olive oil in a large saucepan, and add the diced onion. Cook on a low heat until the onion has softened.
Add the minced meat. Cook until the meat has turned brown.
Add carrots, continue to cook for 8-10 minutes.
Add tinned tomatoes, curry powder, beef stock.
Simmer on a medium heat for about 45 minutes, or until the liquid has reduced to a thick sauce.
For the cheesy mash - boil potatoes for 30 minutes until cooked. Drain, and add butter, milk and cheese and mash through. Cook the frozen peas for 5 minutes, and add to the potato mash.
Add meat sauce to a casserole dish, top with the mashed potatoes, another sprinkle of grated cheese and cook in a heated oven at 200 for 40 minutes, until crispy, golden brown on top.
With the next day's leftover pie, I built up the sauce a little by cooking another 2 potatoes, (steamed, cubed and fried in a little oil).
Heat a little oil in a frying pan. Add the pie mix, leaving some room in the pan to add the eggs. Crack in two eggs to the middle of the pan, fry until they are solid and gently cooked.