1 tablespoon sunflower oil
500 g (1 lb) minced beef
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon cumin seeds, roughly crushed
4-2 teaspoon crushed dried red chillies, plus extra for sprinkling
4 teaspoon ground allspice
2 oregano sprigs, roughly chopped
3 tablespoons sultanas
400 g (13 oz) can chopped tomatoes
250 ml (8 fl oz) beef stock
salt and pepper
500 g (1 lb) sweet potatoes. thinly sliced
25 g (1 oz) butter


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the mince and onion and fry, stirring and breaking up the mince with a wooden spoon, until it is evenly browned.
2.Stir in the garlic, spices, oregano, sultanas, tomatoes and stock. Add a little salt and pepper and bring to the boil, stirring.
3.Spoon into the slow cooker pot, cover with the overlapping slices of sweet potato, dot with the butter and sprinkle with a little crushed dried red chillies and salt and pepper.
4.Cover with the lid and cook on low for 7-8 hours until the potato topping is tender.
5. Lift the pot out of the housing using oven gloves and brown under a preheated hot grill, if liked.
6.FOR COWBOY PIE, fry the mince and onion as above, then omit the garlic, spices, oregano, sultanas and tomatoes but add 2 tablespoons Worcestershire sauce, a 410 g (13% oz) can baked beans, 1 bay leaf and 200 ml (7 fl oz) beef stock. Cook the mince base as above.
7.Top with 750 g (12 lb) potatoes, cooked and mashed with butter and salt and pepper. Sprinkle with 50 g (2 oz) grated Cheddar cheese and brown under a preheated hot grill.

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