Jumping Jamaican Inspired Cottage Pie

This recipe was inspired by an episode of Sunday Brunch but I adapted it to be healthier as usual, Slimmingworld friendly/low fat if required and gluten free.  Only one word needed YUM!

INGREDIENTS

Marinade

500g of skirt beef or beef cheeks or 1kg of oxtail (a slow cook cut of of lamb/goat/mutton or even chicken thighs would probably work too)

2 large onions, chopped

2 spring onions, chopped

75ml soy sauce (Tamari for gluten-free)

4 cloves garlic, chopped

1 tablespoon ginger, peeled and chopped

¼ bunch thyme

1 scotch bonnet chilli, chopped including seeds (if you like it more spicy add another chilli but maybe without the seeds)

half a teaspoon of bicarbonate of soda (Check Slimmingworld Syns if required)

half a teaspoon of ground allspice

 Braising ingredients

Fry light spray oil or 1 teaspoon rapeseed oil – makes 4 servings (Approximately 1.5 Slimmingworld Syns per portion)

1.5 litres water

Salt & pepper to taste, (big pinch of each)

Next time I may even try it with light coconut milk or grated coconut but to be honest it’s so tasty as it is it is probably not worth it.

Additional Vegetable Filling (optional but just makes it go further, extra vitamins and without the calories)

Fry light spray oil or 1 teaspoon rapeseed oil – makes 4 servings (Approximately 1.5 Slimmingworld Syns per portion)

Mushrooms of choice (as much as you want) cut into chunks

1 carrot finely diced or blitzed in food processor

1 stick of celery finely diced or blitzed in food processor

1 leek finely diced or blitzed in food processor

1 packet of fresh spinach

MASHED ROOT VEG

1 large carrot

1 parsnip

1 sweet potato

half a Swede

half of butternut squash

or any root veg of your choice

Grated Parmesan cheese (optional) Calculate your Syns if on Slimmingworld. Can be used as your Healthy A Option.

METHOD

1. Make the marinade by blitzing the spring onion, onion, Scotch Bonnet chilli, garlic, thyme, ginger, allspice, bicarbonate of soda, pepper & soy sauce in a blender/food processor or pestle and mortar – then add to the meat in a plastic bag or bowl and rub in. Leave to marinade for as long as possible, 24 hours ideal but whatever you can.

2. Once marinated brown the meat and marinade ingredients using one teaspoon of oil over high heat for a few minutes.

3. Add boiling water, enough to just cover meat.

4. I then cooked mine in the slow cooker on low setting for approximately 6-7 hours or you could cook uncovered over low/medium heat (approximately 2- 3 hours, or until the meat is tender)

5. Add salt and pepper to taste.

6. Whilst the meat is cooking, peel and chop the root vegetables. Drain the water but retain in a jug/bowl, season with salt and pepper to taste.

7. Once tender, allow meat to cool and then shred using forks but keep the braising liquid for the gravy.

8. Assemble the pies with the spinach at the bottom of a casserole dish or as I like to put into individual foil trays for freezing. Mix the additional base vegetables in with meat and meat stock and add that to dishes, then if required spoon over some leftover vegetable water to create a bit of gravy or more moist pies and top with the root vegetables and some grated Parmesan or strong cheese (within your Healthy Extra A if on Slimmingworld).

9. Grill or bake the pie at 180/200°C for approximately 20 minutes or until you see it bubbling and cheese melted.

Serve on its own or with steamed vegetables of your choice.  A super tasty meal which is definitely worth the effort.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s