Poppy O’Toole served up a tasty Fiery cottage pie with chilli, rose harissa and sugar snap peas on Saturday Kitchen.<\/p>\n
The ingredients for the pie filling are: 100g bacon lardons, 2 tbsp olive oil, 1 brown onion, chopped, 400g beef mince, 1 carrot, peeled and chopped, 2 sticks celery, chopped, 2 tomatoes, chopped, 3 garlic cloves, crushed, 60g soft apricots, chopped, 1 litre beef or chicken stock, 2 tsp rose harissa, \u00bd tsp toasted coriander seeds, \u00bd tsp toasted cumin seeds, pinch dried red chilli flakes, handful chopped fresh parsley and coriander, salt and freshly ground black pepper.<\/p>\n
For the mash: 5 large Maris Piper or Russet potatoes, sliced into 2cm rounds, 150ml double cream, 100g salted butter, 1 red chilli, de-seeded and finely chopped, 1 green chilli, de-seeded and finely chopped, small handful chopped fresh parsley and coriander, squeeze lemon.<\/p>\n
For the sugar snap peas: 250g sugar snap peas, 10g butter, 1 garlic clove, finely grated, 6 leaves fresh mint, 6 leaves fresh coriander, 80g feta cheese, pinch sumac, salt and freshly ground black pepper.<\/p>\n