I read a lot of recipes a day. Whether it’s in my cookbooks, food magazines or online, I always find inspiration. I could have read the recipe ten or twenty times, looked at it and never thought anything of it. Then one day, I’ll pick up that magazine and suddenly, it dawns on me, I really feel like this tonight! Are you like that too?
That’s exactly what happened when I looked through my June issue of super food ideas magazine. I saw these polenta-topped beef pot pies and all of a sudden I’m saying to myself (I do this a lot) ‘this looks delicious! I’m going to cook this for dinner tonight’. With Melbourne smack bang in the middle of Winter, we’re having freezing cold days and nights so this dish was something that had to be cooked right away to warm up our bellies!
This is my adaptation of that recipe. I couldn’t be bothered standing over the stove cooking the polenta, I wanted something that would cook away while I prepared the mince mixture. So I made these pot pies with sweet potato mash instead.
This is very similar to my Cottage pie that I made not too long ago. Both can be adapted and changed to suit your families likes/dislikes. I just love this sort of cooking during the Winter months, heart warming, tummy filling and all round delicious. Please try and experiment with the flavours. I’d love to hear from you telling me your adaptations and you’ll be giving me new inspiration too. Enjoy 🙂
TIP 1: If you find you don’t have all the seasoning spices, feel free to buy a taco seasoning sachet from the supermarket. You should be able to find it with all the Mexican tacos and enchilada kits.
TIP 2: If you don’t like your pies too spicy, use less or omit the cayenne pepper powder. This has a good amount of kick to it.
TIP 3: Use two large red or yellow capsicums (or one of each) if you haven’t the time to make your own peperonata (stewed capsicum). If you do use raw capsicum, cut into long strips and add it at the time you start cooking the onion.
TIP 4: Don’t be put off by the list of ingredients. Most of these should be in your pantry or fridge. If you have any questions about substituting ingredients, send me an email foodfairywishes [at] gmail [dot] com. I’d love to hear from you and help you create your perfect pot pie.
TIP 5: I used six ramekins to serve the pies in. If you don’t have ramekins, you could use a large casserole or baking dish or a dutch oven, which would make the perfect family sized pie.
PREP: 20minutes COOK: 50minutes plus 30minutes baking SERVES: 6
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smokey paprika
2 teaspoons dried oregano
½ teaspoon cayenne pepper powder
SWEET POTATO MASH:
4 (590 grams) sweet potato, cut into discs
1 large potato, cut into cubes (not pictured)
Butter and milk to make mash (use as much as you like)
1/3 cup grated mozzarella cheese
1 tablespoon olive oil
1 onion, diced
500 grams beef mince
1 garlic clove, minced/grated
8-10 button mushrooms, sliced
¼ cup peperonata
1 tin (400 grams) diced tomatoes
Salt and pepper to taste
1 teaspoon sugar (not pictured)
¼ cup white wine (not pictured)
TO TOP PIES:
In a saucepan, place all the potatoes on to boil. Reduce the heat to simmer for 20-25 minutes or until tender. Drain the water and mash with butter and milk. Stir though mozzarella and set aside until needed.
While the potatoes are simmering away, heat a large frypan (ensure it has a lid for later) with the oil, on medium-high heat. Once hot, add the onions and cook for 2-3 minutes. (If adding raw capsicum to the dish, add now with the onion).
Add the mince and brown. Then add the garlic and mushrooms, cooking for 2-3 minutes.
Add the seasoning spices and cook off for one minute, mixing well with the mince. Add the tomatoes and peperonata (if you haven’t already added capsicum), stirring gently to combine. Stir through the wine, sugar and salt and pepper until well combined.
Turn heat to low, place lid on frypan and allow to simmer for 50 minutes, stirring occasionally. The sauce will have thickened slightly, which is the perfect consistency we’re looking for.
Heat the oven to 220°C. Lightly spray ramekins with olive or canola oil spray. Fill the ramekins with the mince mixture until they’re 2/3 full.
Then fill each ramekin with the sweet potato mash. Top with some mozzarella and place on a baking tray.
Turn the oven to 200°C and place the pot pies in. Bake for 30 minutes or until golden on top.
Serve immediately with balsamic green beans, peas and pesto or even your favourite salad.
I just love Fabulous Foodie Fridays (#21) over at Bake Play Smile with Lucy & Create Bake Make with Lauren. Such a lot of amazing recipes and inspiration. Why don’t you come and join us to meet lots of foodies from all over the world. Love being a part of such a wonderful party – thank you Lucy 🙂
The Weekend Social (#40) was just on over at Kitchen Dreaming, The Kitchen Chopper, Culinary Flavours and The Midnight Baker. Again so much food inspiration from all over the world. Love meeting new foodies and being part of a great party – thanks girls 🙂