Mismatched Spicy Cottage Pie

Miss-Matched Cottage Pie recipe from The Cooking Plumber

Serves 2


For the filling

300g Minced beef

1 Tbsp Rapeseed oil

3 tsp Mexican-Style Rub

1/2 tsp Chipotle chilli flakes

1 large carrot diced

100g onion diced

1 Tbsp Scotch Bonnet Chilli Chutney

200g Romesco or Marinara sauce

½ red pepper diced

For the Mash

600g potatoes peeled for the mash

50g butter

½ tsp Turmeric

50g parmesan grated

2 Tbsp Chives chopped

1/2 tsp Chipotle chilli flakes

150g Mild cheddar cheese grated


Prep all the vegetables first.

In a large non stick pan add the oil, mince and Mexican spice mix and stir until the meat is well coated with the spice. Turn on the heat to a medium setting and stir-fry for five minutes. Add the chilli flakes, carrots, onions, and the chilli chutney and mix well. Gentle fry for 10 minutes. Add the Romesco sauce and diced pepper and mix well. Bring to a simmer for five minutes and take off the heat. Add the mince mixture to a casserole dish big enough to allow the mash to sit on top and set aside until needed.

Pre-heat the oven to 200C/180C fan/ Gas mark 6

Add the potatoes in a saucepan of slightly salted water and bring to a boil. Reduce the heat to a simmer & cover with a lid for 20 minutes. Drain the water from the pan and add the butter & turmeric and mash down. Use more butter if needed for a creamier mash. Stir in the parmesan, 1 Tbsp of the chives with & the chilli flakes with a fork. Spoon the mash over the mince in the casserole dish and spread evenly with a fork. Add the dish to the oven for 15 minutes. Take the dish out and sprinkle the cheese on top. Return the dish to the oven/grill and grill the cheese until light brown then you are ready to plate up. Sprinkle the remaining chives on top to garnish.

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