Source Expresso Cottage pie topped with sweet potato & Chocolate Mash
Recipe by Marius Uys
Ingredients:400g Lamb Mince200g Cherry Tomato`s halved200g Salted Butter600g Sweet Potato10g 80% Dark Chocolate grated
80% Chocolate shavings to put on top of the piesMethod:Melt 100g salted butter in a pan and add your lamb mince, fry on a medium heat for 5 minutes. Add the cherry tomatoes and turn up the heat, fry the lamb and tomatos for another 5min but ensure that the tomatos does not become soggy, they must keep their shape and will give a good contrast once the entire dish is put together. Flavour with enough salt and pepper, the butter will add a nuttiness to the meat that is lovely. Remove from the heat and divide the meat into 4 ramekins.Peel the sweet potato and cut into 2x2cm blocks, add the sweet potato to boiling salted water and boil until soft.Strain the sweet potato and mash with 100g butter, add salt to taste.Stir in the grated chocolate and spoon over the meat in the ramekins.Place a small chocolate flake on top of each pie and bake in a pre-heated oven of 180 Degrees until sweet potato is golden brown.