Recipe supplied by Peter Gorton
With the winter fast approaching why not try this old English classic with a far eastern twist. Peter uses a mixture of sweet potato and normal potato to complete the mash topping but one could go either way on the mash.
See Peter’s video below to see him cooking the recipe.
Preparation time: 15 mins
Cooking time: 35 mins
• 3 tbs sunflower oil
• 1 red onion, peeled, chopped
• 200g carrots, chopped
• 18g / 4 cloves garlic, finely chopped
• 500g beef mince
• 70g baby corn, diced
• 20g fresh ginger, chopped fine
• 2 tbsp hoi sin sauce
• 1 tbsp sweet chilli sauce
• 1 tbsp chopped fresh chillis
• 300ml stock, chicken or beef
• 400g tin chopped tomatoes
• 2 tbs soy sauce
• 2 tsp sesame oil, optional
• Salt and pepper
For the topping
• 650g potatoes, peeled and chopped
• 400g sweet potato, peeled and chopped
• 60g butter
• 60ml milk
• Optional sesame seeds to sprinkle over the top
1. Method Pre heat the oven to 200c 180fan Gas 6
2. Heat the oil in a large saucepan, add the onion, garlic, ginger and chilli and cook for 2 minutes, add the carrots, sweetcorn, cook for another 1-2 minutes. Then add the hoi sin, soy sauce and chilli, stir well then add the mince beef and cook for 5 minutes.
3. Add the tinned chopped tomatoes stir in then add the stock. At this stage add the sesame oil (optional).
4. Cover and simmer, stirring occasionally for 20-30 minutes.
5. Remove from the heat and spoon into casserole dish, leave to cool.
6. Top with the sweet potato mash and bake in a pre heated oven 200c 180fan Gas 6 cook for 20 minutes until the potato topping is golden brown and the meat mixture is bubbling.
Prepare the potato topping
7. Meanwhile to make the topping boil the potatoes in water until nearly soft, add the sweet potatoes and cook until they are nice and soft, drain and mash with the butter and milk, season with salt and pepper.