Fiery cottage pie
I love a classic, but lets add a bit of HEAT. My fiery cottage pie takes the British classic to a new level and hits the spot juuuuuust right. Perfect for those cooler evenings when you want something a bit stodgy, a bit hearty and a bit carby. It’s not a meal without the carbs lets be honest.
The spice in this dish comes from a dash of chilli flakes and the beautifully fragrant rose harissa. You can up the quantities if want a proper kick, but be aware that harissa pastes can have different intensities so some are hotter than others. I’ve found that out the hard way, as has my boyfriend. Sorry Tom.
I also added chilli to the mash to really up the heat, but simply skip the chillis if you prefer your mash creamy and mild.
For main meal inspo, check out more of my recipes here.
Ingredients
For the pie
- 100g bacon lardons
- 400g beef mince
- 1 carrot peeled chopped
- 1 brown onion chopped
- 2 sticks celery chopped
- 2 tomatoes chopped
- 3 cloves garlic minced
- 60g soft apricots chopped
- 1ltr beef/chick stock stock
- 2 tsps rose harissa
- 1 handful of chopped parsley & coriander
- 1/2 tsp toasted coriander seeds
- 1/2 tsp toasted cumin seeds
- Pinch chilli flakes
For the mash
- 5 large Maris piper potatoes (or russet)
- 150ml double cream, warmed
- 100g salted butter
- 1 red chilli de-seeded, finely chopped
- 1 green chilli de-seeded, finely chopped
- Small handful of chopped parsley & coriander
- Squeeze of lemon
Method
- In a medium heat pan fry off the bacon until golden.
- Add in onions, cook ‘til caramelised.
- Add beef, then add other ingredients except herbs.
- Leave to cook for 30 mins or until reduced to a thick gravy consistency, taste and season to your liking.
- Peel and chop your spuds into 2cm rounds and get them into cold salted water.
- Get them on high heat & once they come to boil, boil for 15-20mins until soft and falling off the end of a knife.
- Drain potatoes into a sieve over the pan and put a tea towel over to steam dry.
- After about five 5 mins, push the spud through a sieve with the back of a spatula for smooth delicious mash. Or use a ricer. You can use a potato masher, but there may be a few lumps lingering!
- Heat the cream in a pan and add to your spuds with butter. Mix to form a delicious soft mash.
- Stir through the chopped chilli and herbs, then add the mash to the top of your meat.
- Preheat oven to 180°c, get your spicy cottage pie into the oven to bake for 20 mins until golden.
- Once done, sprinkle any spare chilli or herbs & you’re ready to serve!