Bernard Brogan’s “Yuppy Spuds" Cottage Pie

1. Preheat the oven to 190ºC/375ºC/gas mark 5.
2. First, place the sweet potatoes into a large saucepan of water and bring to the boil.
3. Reduce the heat and simmer for about 20 minutes until the potatoes are softened. Strain into a large colander and return them to the saucepan with the butter and milk. Season with salt and black pepper. Mash the potatoes until completely smooth.
4. While the potatoes are cooking, make the pie filling. Heat the olive oil in a frying pan. Add the onions, celery, carrots, garlic and thyme and saute for 3–4 minutes until the onion is just beginning to soften but has not yet coloured.
5. Stir the meat into the pan and cook for 5–6 minutes until browned, breaking up any lumps with the back of a wooden spoon. Stir in the tomato puree and the red wine or stock and cook gently for another 8-12 minutes until completely tender. Add in the Worcestershire sauce, if using.
6. Place the beef in an ovenproof casserole dish. Pipe or spoon the mashed potato on the top of the meat mixture.
7. Bake for 20–25 minutes until the filling is bubbling hot and the topping is golden brown.
8. Serve immediately with some crisp green vegetables.

  When speaking about this version of a traditional cottage pie on “The Last Word” (Matt Cooper, Newstalk June 9th) Tyrone’s Sean Kavanagh slagged Bernard on the “yuppy spuds” part of the dish. Take a picture of your attempt and share using #SVwinningtaste or enter online to be in with a chance of winning great prizes!