A delectable, comforting cottage pie with an African twist. It's typical Palmnut soup, reduced to a thick meaty sauce and topped off with creamy mashed potatoes. One taste and you’ll be hooked for life!
This recipe serves 2-4 people.
1 jar of Palmnut sauce
500g Shin of beef or stewing lamb
2 Tablespoons cooking oil
900g Peeled and cooked potatoes (for mashing)
Milk and butter for the mash (quantities left to personal tastes)
Salt and pepper for seasoning
Chives to garnish
- Season the beef/lamb with salt and pepper.
- Heat the oil in a medium saucepan. Brown the beef to a nice golden brown.
- Stir in the Palmnut Sauce; fill the empty jar with water, rinse and add to the saucepan.
- Leave the meat to slow cook for about 2 hours. Alternatively cook in a pressure cooker for 25-30 minutes or until the meat is tender and the sauce is thick.
- Peel and chop the potatoes; then boil in salt water until soft.
- Drain then, mash potatoes with enough butter and milk to gain a lump-free, fluffy consistency.
- Preheat the grill to medium high.
- Put the beef/lamb into an ovenproof dish, top with the mash and ruffle the surface with a fork.
- Bake for 8-10 minutes until the top starts to colour and the stew is bubbling up the sides.
- Serve with a green, leafy salad.
Tip* - For a delicious alternative, try soft yam in place of the potatoes.