aka Lasagna Cottage Pie

I love traditional cottage pie. It’s one of my favorite winter comfort foods. I also love lasagne. These are both great dishes to make for 4 or more people. When I moved out of my parents home, it was to come back to my birth city. I was so excited to have my own place & friends over. It was winter & I was expecting 4 of my oldest friends for dinner & one of them had recently gotten married & his wife was naturally joining us. So I really didn’t want to make a flop of this one. But there I was confused, so I decided to combine & make my own version of both dishes!

Except, now being slightly carb conscious, I use wholewheat spaghetti instead of traditional lasagne sheets. I also used orange sweet potato for the top layer instead of regular potatoes.
Serves 4

Preparation & cooking time: 1 hour & 15 minutes

Ingredients:

Pasta layer:
100g wholeweat spaghetti
125ml milk
1 tbsp flour
Pinch of ground black pepper
Pinch of smoked red chilli flakes
Pinch of salt

Starch layer:
750g orange sweet potato in small cubes
Sliver of softened unsalted butter
1 tsp garlic flavored olive oil
1 tsp Dijon mustard
1/2 tsp mixed herbs
1/2 tsp cinnamon powder
1/2 tsp ginger powder

Protein layer:
1/2 white onion sliced
1/2 Spanish red onion sliced
1/2 green pepper cubed
Handful of chopped dhanya/coriander/cilantro
1/2kg lamb mince
2 tsp chilli powder
1/2 tsp each of the following powdered spices: turmeric, saunf (fennel seed) powder, garam masala, jeera (cumin) powder, dhanya (coriander) powder)
3 tsp garlic and ginger paste
2 tsp ground black pepper
2 tsp smoked red chilli flakes
Salt to taste
3 jam tomatoes finely chopped
2 tbsp Worcester sauce
2 tbsp tomato paste

Topping:
50g grated white Cheddar cheese
50g grated Gouda cheese

Instructions:

Break the spaghetti into half. Cook in some boiling water. Add salt to taste.

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Cook orange sweet potato in another pot of boiling water. Add salt to taste.

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Fill a bowl with boiling water. Soak the jam tomatoes in the hot water. Whilst you waiting for the tomato skin to soften, slice the white & Spanish red onion, pepper and dhanya. The tomato skins should be easy to peel off by now. Finely chop the tomatoes into cubes. The spaghetti should be al dente & ready to be drained & put aside in a bowl.

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Drain the sweet potato next. Add butter, garlic olive oil, Dijon mustard, mixed herbs, cinnamon & ginger powder. Mash it altogether till its a smooth topping for the cottage pie. Cover and leave aside.

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In a heated pan add the onions & pepper. Fry on medium heat for 5 minutes, sauté every minute. Whilst the pan is on the heat, add garlic and ginger paste, chilli powder & other powdered spices to the mince. Add the mince to the pan. Then add the ground black pepper, smoked red chilli flakes and chopped dhanya. Add salt to taste. Add 100ml boiling water to the pan so that the mince does not stick. Mix this through and continue to cook on medium heat for 5-7 minutes until most of the liquid has evaporated.

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Add chopped jam tomatoes, tomato paste and Worcester sauce to the mince. Add 100ml water, cook for another 5 minutes on high heat, stirring occasionally so it does not burn. This will allow the tomatoes to melt. Cook for another 10 minutes in very low heat. All the liquid should have evaporated by now.

Remove from the stove to cool down. Preheat the oven to 180 degrees celsius.

Coat a deep oven dish with non-stick spray. Layer the dish with half the mince. Next add the wholewheat spaghetti.

Add the milk, flour, salt, pepper and chilli flakes to a microwave jug. Whisk it all together. Warm in the microwave on medium high for 1 minute. Remove & whisk again. Microwave for another minute. Remove & which again. Microwave for 30 seconds. Remove & whisk. It should resemble a white sauce.

Pour white sauce over spaghetti and some cheese. Add the remaining mince to the dish. For the last layer spoon the sweet potato ash into the dish and smooth over with a fork. Lastly top it off with the remaining cheese.

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Pop in the oven till the cheese melts. 15 minutes should do it.

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I made a simple salad to accompany the Las Cott pie. Some basil, baby spinach & rocket leaves, cashew & walnuts, feta, olives & fresh pomegranate. I used the pomegranate juice to make a dressing by adding lemon juice, a pinch of dried herbs & a pinch of brown sugar.

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Bon Appetit

faymissfay 

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