Spicy cottage pie

A SOUTH African family favourite with our secret ingredient, loved by all – Mrs Ball’s Chutney. Ingredients 30 ml sunflower oil 1 large onion, finely chopped 30ml cake wheat flour 30ml barbecue spice 500g lean beef mince 350ml water 45ml Mrs Ball’s Chutney 125g Freshline fresh brown mushrooms, sliced 125g frozen corn 125g frozen peas 30ml Freshline parsley, chopped For the topping 8 potatoes, peeled and cut into quarters Sea salt Paprika 30g butter or margarine 100g mature cheddar cheese, grated 5ml English mustard 3ml baking powder 60ml low fat milk Method Preheat oven to 200ºC. Sauté onion in oil until soft. Stir in flour, barbecue spice and beef mince. Cook over a low heat until mince changes colour.

Gradually add water, chutney, mushrooms and corn, then cook for 15 to 20 minutes. Add peas and parsley and allow to heat through.

Meanwhile, boil the potatoes. As soon as they’re cooked, drain and mash them in the pot while still steaming hot.

Beat in the seasoning, butter or margarine, cheese, mustard, baking powder and enough milk to give a creamy texture.

Place the meat and sauce in a greased oven proof dish. Cover with the potato topping. Spread with a knife to create peaks. Bake for 15 minutes or until golden brown on top.

A great dish to freeze. Cool to room temperature, cover with a plastic wrap and freeze for up to three months. To reheat: defrost completely and then warm in the oven at 180ºC for 30 minutes or until heated through. – Recipe by Spar