Cottage Pie with a Spanish Twist

Recipe  |   Jan 2019
Spice up this traditional favourite with some chorizo and a little smoked paprika.


2 tbsp olive oil

1 onion

1/2 red pepper

150g cooking chorizo, skin removed and diced

500g beef mince

1 tsp smoked paprika

2 cloves garlic, finely chopped

1 tsp salt

1 tsp ground black pepper

Splash of red wine

1 grated carrot

100g tomato frito

The mash

3 large potatoes, peeled and chopped

1 sweet potato, peeled and chopped

1 knob of butter

100ml of milk


Put the potatoes into a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then reduce the heat and simmer until the potatoes are fork tender, around 20 minutes.


Drain the water from the potatoes and place them in a large bowl. Add the butter and milk and mash the potatoes until smooth. Season with salt and pepper.


Add the olive oil to a wide and heavy based saucepan and immediately add the onion and red pepper. Cook on a medium heat for 5-10 minutes or until the onions and peppers are soft and sweet.


Add in the minced beef and chorizo. Cook until the meat mixture has browned.


Sprinkle in the smoked paprika, garlic, salt and pepper. Add a splash of red wine and mix well. Continue on a medium heat for a few more minutes.


Add in the grated carrot and tomato frito. Mix well and reduce to a low heat.


To assemble the pie simply pour the meat sauce into a dish of your choice. Cover evenly with the mash potato. Using a fork slowly scrape the top to create shallow grooves, this will give the pie a crunchy topping.


Bake in the oven at 170 degrees until the potato mixture crisps on top.

churros and chocolate

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