I’m not entirely sure why this cottage pie is ‘summery’, I guess I have thrown in as many summer vegetables into it as possible and therefore is can no longer really be classed as a standard cottage pie. I guess this recipe is a Mediterranean twist to what is classed as quite a typically British dish, and I have to say I love it!
Although it is technically summer, we have still had some pretty cold days recently and so putting the oven on to cook a nice meal seems more cost effective than turning the heating on, and with this I didn’t have the guilt I get from cooking wintery dishes in the summer. It’s a great twist to a classic that everyone should try, and not only does it taste great but it is packed full of great vegetables and rich Mediterranean flavours.
Serves 4-6 (depending on your appetite size)
– 200g squash – peeled and cut into 2cm cubes
– 150g mixed peppers – cut into cubes
– 352g tomatoes – cut into 6ths
– 1 tbsp corn oil
– 2 cloves garlic
– 1 red onion – finely sliced
– 250g steak mince
– 2 tsp oregano
– 2 tbsp white wine vinegar
– 2 tbsp Worcester sauce
– 2 tbsp tomato puree
– 200ml vegetable stock
– 80g peas
– 80g sweercorn
– 250g celeriac – peeled and sliced
– 650g potatoes – peeled and sliced
– 40g butter
– Salt and pepper
– Parmesan cheese – to garnish
Preheat the oven to 180’C
Roast the pepper, tomatoes and squash in the oil for 25-30 minutes, stirring half way through
In a large saucepan heat a splash of oil and fry the onions until soft.
Add the mince and garlic and continue to stir the mixture until the mince has browned.
Add the oregano, Worcester sauce and the vinegar and cook off until most of the liquid has soaked into the mince.
Pour in the stock, tomato puree and the roasted veg; give it a good stir and then once boiling reduce the heat and simmer for 15-20 minutes, until the sauced has thickened. Taste along the way and add some salt and pepper to your fancy
Once the mince is cooked add the peas and the sweetcorn.
In the meantime, cook the potato and celeriac in salty boiling water for 15-20 minutes, or until soft enough to mash.
Drain the water and put the potato and squash back in the pan over a low heat to get rid of any excess moisture.
Beat the potato and celeriac together with the butter and a splash of milk if a little dry, until you have a smooth and creamy mash. Add a good twist of salt and pepper
In an oven proof dish, spread the meat layer on the bottom and then top with the potato.
Grate some parmesan cheese on the top and bake in the oven for 35-40 minutes, until the top is lovely and crispy
Serve with seasonal vegetables or a lovely crisp salad.