Esteemed South African chef, Reuben Riffel, has crafted a delectable winter dish guaranteed to warm you on chilly nights.
His Sweet and Sour Cottage Pie is a delightful twist on a traditional comfort food, distinguished by the incorporation of tangy sweet and sour flavors.
This hearty recipe melds savory meat and vegetables with a touch of sweetness, creating a perfectly balanced dish that will tantalize your taste buds.
A Unique Twist on a Classic Dish
- Distinctive Flavor Profile: This recipe transforms the traditional cottage pie by adding sweet and sour elements, resulting in a complex and harmonious flavor combination.
- Comforting and Exciting: The interplay of tangy and savory notes brings a new depth of flavor, making it both a comforting and thrilling culinary experience.
- Perfect for Winter Gatherings: Enjoy this hearty pie with loved ones around the fireplace, creating memorable winter dining moments.
Wine Pairing
To truly elevate this culinary experience, pair the Sweet and Sour Cottage Pie with a bottle of Stellenzicht Silcrete Cinsault. The wine’s refined flavors perfectly complement the dish, enhancing its unique taste profile. If Reuben approves, so should you!
Impress your family and friends with this delicious twist on a classic dish. Don’t forget to add the Stellenzicht Silcrete Cinsault to your cart to complete your winter dining experience. Shop online now!
Sweet and Sour Cottage Pie Recipe
Feeds: 4-6
Prep Time: 15 min
Cooking Time: 90 min
Ingredients
Sweet and Sour Mince
- 2 whole all spice
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 bay leaf
- 2 cloves
- 1kg beef mince
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- Fresh thyme
- 1/2 cup tamarind paste
- 2 tbsp palm sugar or normal sugar
- 2 cups Stellenzicht Silcrete Cinsault
- 500ml chicken stock or beef demi-glace
Mash
- 5 potatoes baked in the oven until soft
- 1 cup cream
- 1/2 cup milk
- 1 tbsp unsalted butter
- 1 teaspoon nutmeg
- 4 egg yolks
Method
- Toast the allspice, cumin seeds, fennel seeds, bay leaf, and cloves in a dry pan until
fragrant. - Crush the toasted spices finely.
- Fry the beef mince in olive oil until nicely browned. Remove from the pan and set aside.
- In the same pan, sweat the diced carrots, celery, and onion for about 8 minutes.
- Add the browned mince back to the pan along with the toasted spices, tamarind paste, palm sugar, red wine, and stock.
- Cook until the mixture is nicely reduced. Season to taste.
- If desired, thicken the sauce with beurre manié (a paste made from equal parts flour and butter). Stir in about 1 tbsp of beurre manié and mix thoroughly. Set aside.
- Pass the hot, baked potatoes through a sieve or potato ricer.
- Add the cream, milk, nutmeg and seasoning to the potatoes and stir through.
- Mix in the egg yolks until fully incorporated.
- Preheat the oven to 160°C (320°F).
- Pipe or scoop the mashed potatoes over the mince mixture in an ovenproof dish.
- Bake for 10 minutes, then brush with an egg wash and bake for an additional 10 minutes until golden.
Serve hot!
