ISLAND STORM COTTAGE PIE

ISLAND STORM COTTAGE PIE Caribbean jerk-seasoned steak beneath a golden potato topping. 1h 45mins Serves 4-6 Ingredients Filling:

• 500g beef steak (chuck, sirloin, or rump), diced

• 1 onion, 2–3 garlic cloves, 1 carrot, 1 celery stick, chopped

• 2 tbsp jerk seasoning, 1 tsp smoked paprika, salt & pepper

• 2 tbsp tomato paste, 400ml beef stock, 1 tbsp Worcestershire sauce, 1 sprig thyme

• Optional: 1 scotch bonnet, chopped
  

  Mash:
  

• 800g potatoes, 50g butter, 100ml milk, 50g cheddar cheese

• Extra cheese for topping, fresh parsley, 3–4 tbsp jerk sauce
  

  Method
  

Mash: Boil potatoes until soft, mash with butter, milk, cheese, salt, and pepper.

Cook Filling:

2. Season beef with half the jerk seasoning and black pepper; brown in oil.

3. Sauté onion, carrot, celery for 5 min.
   

o Add garlic, remaining jerk seasoning, paprika, and optional scotch bonnet; cook 2 min.

o Return beef to pan, stir in tomato paste, stock, Worcestershire, and thyme.

o Simmer covered 45–60 min until tender. Add corn starch mix if needed to thicken. Assemble & Bake: Preheat oven to 200°C (400°F). Pour filling into dish, top with mash and

extra cheese. Bake 25–30 min until golden. Rest 5 min. Drizzle jerk sauce and garnish with parsley.

Variation Swap

• Chicken version: Use diced chicken thighs instead of beef; reduce simmering to 25–30 min.

• Vegetarian option: Use lentils or diced mushrooms instead of meat; add extra seasoning and

  simmer 20–25 min