This cottage pie with a Middle Eastern twist is a colourful slice of bright orange mash and even brighter flavours. The addition of eggplant adds a rich, moist profile to this sumptuous filling.
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/ Serving 5 people
/ Serving 5 people
baby spinach leaves
Moroccan spice mix
Preheat the oven to 220°C/200°C fan-forced. Put a large saucepan of salted water on to boil. Chop the peeled pumpkin into 3 cm chunks. Peel and chop the sweet potato into 3 cm chunks. Peel and finely grate the garlic. Finely chop the brown onion. Chop the eggplant into 1 cm cubes.
Place the pumpkin and carrot in the saucepan. Boil for 15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Add the butter and season with salt and pepper. Mash with a potato masher or fork until smooth. Set aside, covered.
Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the garlic and brown onion and cook for 3-4 minutes, or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until browned.
Stir the eggplant, 1/2 the baby spinach leaves and the Moroccan spice blend into the mince mixture, and cook for 2-3 minutes. Cover with a lid and continue cooking for a further 7-8 minutes, or until the eggplant has softened. Season to taste with salt and pepper and remove from the heat.
Transfer the beef mince mixture into a medium ovenproof dish and spread the mash over the top. Season with salt and pepper. Bake in the oven for 15 minutes, or until the mash is slightly crispy.
Divide the Middle Eastern cottage pie between plates and serve the remaining baby spinach leaves on the side drizzled with a little olive oil. Enjoy!