Reggae Reggae Cottage Bake

You will need:

  • 1 large oval casserole dish 
  • 200g lean minced beef or lamb (could also use chicken or turkey mince)
  • 1 jar Reggae Reggae Cooking Sauce
  • 1 stock cube
  • 2 tbsp vegetable oil
  • 2tbsp natural yoghurt
  • 1 tin chopped tomatoes
  • Sprig thyme
  • 1 carrot – cut into strips
  • 2 large baking potatoes – peeled & diced
  • 1 sweet potato – peeled & diced
  • 1 tbsp milk
  • 25g unsalted butter
  • Salt & pepper to season

Serves 3 or 4

What to do:

A warming winter recipe.

 Turn on the oven and heat to 200°C.

Heat the oil in a saucepan and carefully add the minced meat along with the carrots. Fry lightly taking care to break up any lumps of meat.

Sprinkle over the stock cube and add the jar of Reggae Reggae Cooking Sauce along with the tinned tomatoes and thyme, simmer for approx 25 minutes.

Meanwhile bring a pan of water to the boil and add the chopped potatoes, leave to cook.  

Place into the casserole dish or dishes, about 2/3 of the way up and leave to one side to cool.

Once the potatoes are cooked through, drain and leave for 1 minute to dry out. Add the milk, butter and yoghurt and mash until smooth and creamy. Season to taste 

Carefully place spoonfuls of the potato on top of the meat mixture then bake in the oven for 25 - 30 minutes or until golden brown and bubbling. 

Remove from the oven with caution and place a spoonful of the bake onto a plate, serve with vegetables of your choice and prepare to be amazed!