Cowboy Pie

This is a variation on the classic Cottage Pie. It is more tomato than gravy based but if you make it this way it is clean šŸ™‚

IMG_4669

 

Ingredients

  • 1 onion
  • 3 cloves of garlic
  • 2 large carrots
  • 2 large parsnips
  • 1/2 a small swede
  • 500g lean minced beef
  • 400g can of organic tomatoes (Use fresh if you can be bothered to deseed and chop!)
  • 400g can of baked beans (or you could add pinto beans, don’t forget to soak them first!)
  • 1 & 1/2 cups frozen peas
  • 1 & 1/2 cups frozen sweetcorn
  • 200ml of red wine (optional)
  • fresh herbs (I used basil)
  • 2 Sweet Potatoes

Instructions

  1. Preheat your over to 180 degrees C (Fan assisted)
  2. Chop the onion and crush the garlic. Gently fry them in a small amount of olive oil until very soft.
  3. Chop the carrots, parsnips & swede. Add them to the onion and garlic and gently fry for 5 minutes
  4. Add the minced beef to the vegetables and cook until brown
  5. Add the tomatoes (and baked beans/pinto beans if you are using them). Cook for 5 more minutes.
  6. Add the frozen peas & frozen sweetcorn.
  7. Add your fresh herbs & wine.
  8. Simmer until all the vegetables are soft and the liquid has reduced (20 – 25 mins, longer if you’ve used pinto beans – follow the instructions for your beans)
  9. Place the meat and vegetables in to a shallow glass/ceramic dish
  10. Add slices of sweet potato to the top of your meat and vegetables
  11. Place in the oven and cook till your sweet potatoes are cooked. (about 15 mins). You may want to cover with tinfoil and then remove the tinfoil for the last 5 mins so that the sweet potatoes don’t burn.

 

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