The clocks have gone back!
Now when I leave work it’s dark and cold and all I want to do is go home straight into a hot bath. The mornings are getting harder and harder to wake up from, so much so I’ve had to invest in a Lumie clock to try and wake us up better at it’s dreaded 6.30am call. It’s most certainly a time of year where I crave hot comfort food (well I do most of the year actually but that’s another story).
It’s not all bad news though.
There are so many gorgeous colours as the trees change into autumnal oranges and reds. I’ve had to drive through the Brecon Beacons recently and the beautiful colours of the landscapes took my breathe away. ‘What on earth does this have to do with food?’ you must be thinking. Well this recipe perfectly reflects the need for hot comfort food, celebrates the gorgeous colours of the season, and most importantly tastes great!
I must admit this recipe was the first time I had ever tried to make cottage pie. I had a few bad experiences with the pub classic as a child and from then on it lived on my ‘I don’t like that’ list. To combat that I’ve added a few twists and made the slightly less popular cottage pie (with beef) as opposed to shepards pie (with lamb) as I prefer the meatiness of beef and it compliments the sweet potato better than the already sweet lamb would.
The sweet potato is a healthier option to the usual potatoes too, as it is considered one of your five a day. Plus the added celeriac gives a richness and warmth that I love. Celeriac is just coming into season, and is featured as Jamie Olivers vegetable of the month, so don’t just take my word for it! A seriously under appreciated vegetable, I strongly recommend you go out and give it a go!
Sweet Potato and Celeriac Cottage Pie
Recipe type: Dinner
- 3 Sweet potatoes
- ½ Medium celeriac
- 500 g Beef mince
- 2 Beef stock cubes
- 1 small glass Red wine
- 200 ml water
- 2 tspn Worcester sauce
- 2 tspn tomato puree
- 1½ tspn Thyme
- 1 tspn Rosemary
- 2 cloves garlic
- 50 g unsalted butter
- 1 generous pinch Salt & pepper
- 1 Large carrot
- 150 g Mushrooms
- 1 Large cooking onion
- 2 tbsp olive oil
- Peel the sweet potatoes and celeriac and place in a pan filled with cold water and a large pinch of salt. Bring to the boil and simmer for around 15-20 minutes or until a knife can easily go through (during this time carry on with the rest of the prep). Drain and set to one side.
- Dice the carrots, onion and mushrooms and saute in a large cast iron pan with the olive oil (if you have one, it's easier as you can pop it straight into the oven, don't worry if you don't you can just transfer into a pie dish).
- Once the vegetables have softened, add rosemary, thyme and the beef mince and stock cubes and cook until there is no pink.
- Add the tomato puree, water, wine, salt and pepper and Worcester sauce and simmer for 5 minutes.
- While you are reducing your sauce a little, go back to the sweet potatoes and celeriac and mash together with the butter and crushed garlic.
- Once the sauce has thickened a little, you can carefully add the mashed sweet potatoes and celeriac. Dollop a spoonful on the edges first, making your way into the middle, then smooth out lightly with a fork so that the topping is evenly distributed. Spike the top a little with the fork to create a crispier topping. If you want a glossy crispy top you can also try basting the top with a little melted butter.
- Bake in the oven on 170' for around 30 minutes or until golden.