This is sort of like a cottage pie but with some olives, peppers and sun-dried tomatoes mixed in.
I wanted to make a summer version of a cottage pie and I wanted it to be lower in saturated fat than a normal cottage pie. I wanted to try and make something that is a bit more heart-healthy. So instead of a mashed potato topping, which would be mashed with milk and butter (which tastes so yummy), I topped it with sliced boiled baby potatoes, tossed in olive oil and sprinkled with a little salt. To the meat filling I added lots of olives and a good dose of spice. Did it work? Yes, this tastes pretty good. It’s very filling. The potato tastes very creamy paired with the spicy meat.
The way I make Summer Cottage Pie is
- 450g minced beef
- 220g olives (either black or mix)
- 10 sundried tomatoes
- 2 bell peppers, roasted and skinned (red or mix of yellow and red)
- 2 chillies, topped & tailed and deseeded
- olive oil
- red wine vinegar
- 1 400g plum tomatoes
- dried basil
- dried oregano
- 2 garlic clove, minced
- 1kg potatoes, boiled and sliced
- salt & pepper
- Put the olives, sundried tomatoes, peppers, chillies, a splash of olive oil and a splash of red wine vinegar in a food mixer and mix till everything is good and small.
- Heat a little oil in a frying pan. Brown the mince quickly on a high heat. Then add the tomatoes and break up the flesh into small pieces. Add in the garlic and a good sprinkle of the basil and oregano. Keep stirring until the sauce has thickened.
- Turn the heat down, add the mix from the food mixer, stir in well and leave to simmer for 15 minutes on a gentle heat.
- While the meat filling is simmering, boil the potatoes. When they are done, drain, allow to cool for a few minutes, slice, drizzle over some olive oil and sprinkle on just a little salt.
- Grease a baking dish with a little oil, fill the bottom of it with the meat filling and then top with the sliced potatoes.
- Bake in a hot oven until the top is golden and crispy.
- Allow to cool for 15 minutes before serving.