Let me just set the record straight, I have had a lot of cottage pies growing up. Cottage pie with sliced or diced boiled egg in was my grans specialty.
However I have never heard of substituting the mash potatoe for something else, I mean after all what is a cottage pie without the mash potatoe topping???
A unique and very South African recipe from Lisa Clarks cookbook “Everyday,” gives the familiar cottage pie a twist that is actually delicious.
I am never one to have sweet potatoes or butternut laying around but strange enough there in the veggie rack was a packet of sweet potato and a butternut just screaming at me to try out this dish.
Thank goodness I still had a batch of basic bolognaise in the fridge, so prep time for this dish was quick and easy and the super fun, other that the butternut and sweet potatoe chopping, the filling extras were thrown in frozen and straight from a bag. Now that is what I call a recipe, of course I have adapted it to suit my freezer availability.
- 1 x batch basic bolognaise.
- 2 x cups frozen mix veg.
- 500g x sweet potatoe, peeled and cubed.
- 500x g butternut, peeled and cubed.
- 100ml x cream.
- 50g x butter.
- Salt and pepper to season.
- Boil the butternut and sweet potatoe together till soft, drain and place in a bowl.
- Add in the butter and cream and mash everything together till nice and smooth.
- Season well and set aside.
- Heat up your batch of bolognaise and stir in the mix veg.
- Pour the bolognaise mixture into an oven proof dish.
- Spread the butternut mash over the top.
- Pop into a preheated oven and bake at 180 degrees till the mash starts to brown slightly and the filling starts to bubble over the edge.