/Sweet potatoe cottage pie

Sweet potatoe cottage pie

Sweet potatoe cottage pie
Sweet potatoe beef Bolognaise cottage pie
Print Recipe
This recipe is from ‘Dear Francesca – An Italian Journey of Recipes Recounted With Love’ – page 171 – 172. We also use this a trusted base for lasagne, it never fails. This recipe freezes very well so make a double batch and pop it into containers for fast-food emergencies. This is the same Bolognaise recipe we are using for the convenience meals. You can make this meal yourself and for the days when you don't have time we sell it as a convenience meal in-store that would just need to be heated up in the oven. Replace the sweet potatoe with butternut when sweet potatoes are out of season.
Servings Prep Time
4 30 minutes
Cook Time
2 hours
Servings Prep Time
4 30 minutes
Cook Time
2 hours
Sweet potatoe cottage pie
Sweet potatoe beef Bolognaise cottage pie
Print Recipe
This recipe is from ‘Dear Francesca – An Italian Journey of Recipes Recounted With Love’ – page 171 – 172. We also use this a trusted base for lasagne, it never fails. This recipe freezes very well so make a double batch and pop it into containers for fast-food emergencies. This is the same Bolognaise recipe we are using for the convenience meals. You can make this meal yourself and for the days when you don't have time we sell it as a convenience meal in-store that would just need to be heated up in the oven. Replace the sweet potatoe with butternut when sweet potatoes are out of season.
Servings Prep Time
4 30 minutes
Cook Time
2 hours
Servings Prep Time
4 30 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
Bolognaise using grass fed beef
  1. You need a heavy cast-iron saucepan. Ragu needs to cook very slowly with not much liquid, so runs the risk of burning. Use a heat diffuser if you have one. Turn up the heat and add the mince. It needs to be well browned so use a fork to break it up and turn it around in the heat.
  2. Season the mince well. Keep the heat up high and add the wine. Let everything bubble fiercely until the wine has been absorbed into the meat and the alcohol has evaporated. Add the milk and let things bubble away again until the milk has all been absorbed. It coats the mince and takes away the gritty feel that you can sometimes get with the mince. Add the tomatoes and cook the ragu for 2 hours at least, very slowly. Adjust the seasoning as you go, remembering that it becomes more concentrated, so don’t over-salt. Add a tsp of water if it gets too thick.
  3. Finish off with a generous grating of nutmeg. When this is ready – take a round of feta and crumble it into the mince mix. It adds a creamy texture to this pie. We use Mandy’s feta or Goat’s Cheese.
Sweet potatoe mash or slices
  1. There are two options for the sweet potatoes either mash or slices. Either just cook sweet potatoes in the same way you would normal potatoes. Then slice the sweet potoates thinly – boil and then layer those over the top instead of mash.
  2. Directions for the mash potatoe: Peel 5 large sweet potatoes  – cut into chunks and boil for the mash.
  3. When done, blob in at least 100g of butter and mash. Mix together and season with freshly ground black pepper and Maldon salt.
  4. Put your mince in a casserole or pie dish, cover the top with the mash mixture – sprinkle over some Maldon salt and pepper – a grating of parmessan if you like – and then bake for 20 minutes further in a moderate oven.
Recipe Notes

This recipe is quite rich, never, ever fails and is right up there as one of the best comfort meals for wintry weather.

It’s a great way to get the benefits of grass-fed beef into your families diet in the most delicious way. Studies have proved grass-fed beef to be lower in total fat, higher in beta-carotene, higher in vitamin E (alpha-tocopherol), higher in B-vitamins thiamin and riboflavin, higher in the minerals calcium, magnesium and potassium, higher in total omega -3s, a healthier ratio of omega 6 to omega 3 fatty acids (1.65 vs 4.84), higher in CLA (cis-9 trans-11), a potential cancer fighter, higher in vaccenic acid (which can be transformed into CLA) and lower in the saturated fats that are linked to heart disease. This data comes from a 2009 study which was a joint effort between the USDA and researchers at Clemson University in South Carolina which compared the differences between grain and grass-fed animals. 

S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.

To start with, this is the recipe we use without fail for a rich ragu or bolognaise and this works as a great base for this pie. Everybody has their favourite way to cook bolognaise. I experimented with so many and then discovered a treasure of a book years ago full of traditional Italian recipes, tried it and now it’s our staple way to cook mince.

This is a slow cooking method, you are going to need to get it on and then leave it for a good 2 hours. Slow cooking is one of the best ways to cook with traditional, real food and it always seems to put people off, in our chaos ridden lives, we don’t think we’ll have time. Yet, actually slow cooking, just needs the initial time put in and then the food can be left. You could get this on in the morning and ask your domestic worker to watch it and take it off after 2 hours. You could put it on when you come home, and let it cook while you get on with bathing kids and the domestic muddle of suburban lives. It’ll be ready about when the kids go to sleep and then  you’ve got it done for the next evening all that’s needed is to make the mash or sweet potato slices. Or make it on a week-end when you’ve got the time to leisurely spend time with it in your kitchen, with a glass of wine, good music and a great spirit in the house.

 

By |2017-12-08T09:22:21+00:00Jun 7th, 2016|Recipes|0 Comments

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