Ainsley Harriott Caribbean-Inspired Cottage Pie
This Ainsley Harriott Caribbean-Inspired Cottage Pie is a bold, comforting twist on the classic family dinner, made with minced beef, jerk paste, lime, and a smooth sweet potato topping.
Equipment
- Deep-sided frying pan
- Slotted Spoon
- Ovenproof dish
- Mixing Bowl
Ingredients
For the Filling
- 2 tbsp oil plus extra if needed
- 450 g minced beef
- 1 onion chopped
- 1 red pepper deseeded and chopped
- 125 g pumpkin or squash peeled, deseeded and cut into chunks
- 2 cloves garlic minced
- 3 tbsp Ainsley Ultimate Jamaican Jerk Paste
- 150 ml beef stock
- 1 tsp soft dark brown sugar
- 1/2 lime juice only
- salt to taste
- black pepper to taste
For the Topping
- 900 g sweet potatoes
- 40 g butter
- 1 tbsp coriander chopped, for garnish, optional
Instructions
- Heat 1 tablespoon of the oil in a deep-sided frying pan over a medium-high heat and brown the beef, breaking it up with a wooden spoon. If needed, do this in batches and add a little more oil, then transfer the browned beef to a plate with a slotted spoon.
- Add the remaining oil to the pan, lower the heat to medium, and cook the onion, red pepper, and pumpkin for 8 to 10 minutes until softened and lightly browned. Stir in the garlic and jerk paste and cook for 1 minute more.
- Return the beef to the pan and add the stock and dark brown sugar. Season with salt and black pepper, bring to the boil, then reduce the heat and cook partly covered for 45 minutes to 1 hour, stirring occasionally, until the mixture is thick. Add a little more stock or water if needed.
- Stir in the lime juice and check the seasoning. Preheat the oven to 200C/180C fan/Gas 6.
- For the topping, bake the sweet potatoes for 40 to 50 minutes until tender. Scoop the flesh into a bowl, add the butter, beat together, and season to taste.
- Spoon the beef filling into an ovenproof dish and spread the sweet potato on top. Bake for 20 minutes until golden and bubbling around the edges. Scatter with chopped coriander, if using, and serve.
Video
Notes
This recipe is easy to make ahead for a family get-together. Serve with your favourite greens, and if you like, use a little extra jerk paste to spice up gravy for serving.