Day of the Dead Cottage Pie (4-6)

A warming pie for autumn or winter from ” Chilli Notes” by Thomasina Miers.

Day of the Dead Cottage Pie (4-6)
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Day of the Dead Cottage Pie (4-6)
Print Recipe
  1. Preheat the oven to 190 C, 170 Fan , Gas 5.
  2. Put the squash and potatoes in two saucepans of water and bring to the boil. Cook until tender, then drain well. Lightly mash the squash with 30g butter using a fork or potato masher. Add the potatoes and continue mashing until you have a smooth puree. Season with salt and pepper then leave to cool.
  3. Meanwhile heat a tablespoon of oil in a large deep casserole dish. When hot add the raisins and cook for a few minutes until just puffing up and changing colour. Remove with a slotted spoon and set aside.
  4. Add another tablespoon of oil to the pan and when hot add the meat, stirring well to break up and brown all over , about 10 minutes. Add another splosh of oil then stir in the onion, carrot, celery and spices and cook for a further 10 minutes.
  5. Stir in the raisins, tomato puree and 500 ml water and cook for another 10 minutes.
  6. Stir the coriander throughthe mashed squash . Spoon the mince into a deep oven dish and spread the mash on top. Brush the top with a little melted butter and bake for about half an hour until the top is golden and crisp.
  7. Remove from the oven a leave to sit for five minutes before serving.
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