Anglo Indian cottage pie

This is a real favourite - eat for dinner and then eat the leftovers cold or warm!

The flavours, which are really varied, come together beautifully as the dish is cooked.

I haven't met anyone who hasn't really enjoyed this - it is a very old recipe originally given to me by my grandmother which I have slightly tweaked over time. If you have a favourite mango or any fruit chutney, it would likely go well with this dish.

 This dish requires some good old fashioned tasting from you towards the end of the cooking and adjustments to taste, as you do! It’s all about your own taste buds, so could be lemon, coconut, tomato puree, cumin or whatever - don’t let me put you off as the end result is worth it!

Ingredients

1- 1.2kg of good quality beef mince

1 tablespoon vegetable oil

2 large onions sliced finely

1-2 large capsicums (red or green), sliced coarsely

1 teaspoon minced chilli (from a jar) or 1-2 fresh chillies, chopped fine and seeds removed

2 tablespoons minced/ crushed ginger – fresh or from jar

1x 400gm can of tomato puree

1 tablespoon lemon juice

4 tablespoons desiccated coconut

1 tablespoon ground cumin

2 teaspoons turmeric

2 tablespoons white vinegar

1 tablespoon Worcester sauce

1 tablespoon soy sauce or salt to taste

1kg mashed potatoes

Cooking instructions

1. Start by charring the mince in two batches in a large pan - using only a small amount of vegetable oil, cook on a high heat, stirring constantly and drying out the mince. When both batches are "dried out" and charred, put aside
2. Heat oil and cook the onions and then the capsicums. Add the mince back into the mixture.
3. Add the minced ginger and chilli, mix in and cook for a couple of minutes and then add the tomato puree and cook for another three minutes
4. In no particular order, with the exception of the mashed potato, add the remaining ingredients one at a time and thoroughly mix in.
5. Continue cooking for approx. twenty minutes constantly stirring through - after ten or so minutes start tasting and add what you think may enhance the flavour to your liking!! I sometimes add from one or more of ginger, cumin, coconut and Worcester or more tomato puree, paste or even tomato sauce!
6. You should now be ready to finish the dish. Put the mixture into a large oven proof dish allowing space on top for the mashed potatoes.
7. Spoon the mash to cover. Heat oven to 220C and cook for 20 - 25 minutes

Serve either as a standalone dish with mango chutney or with salad or vegetables of your choice

 Serves 6