So, here we are at what is Day 14 of lockdown in Sarawak. To help pass the time, Mike and I have been assembling a 500-piece map of the world jigsaw puzzle. Our knowledge of geography has improved no end but looking at all the countries now struggling under the black cloud of COVID-19 is a horrible reality check. So tonight, it's going to be comfort food, my idea of an edible hug. This is my cottage pie, something I've been re-working for so many years, by now, it should probably be called something else.

Like NOT COTTAGE PIE, maybe?

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INGREDIENTS

1 tbsp olive oil

1medium size brown onion, finely diced

2 cloves garlic, finely chopped or put though garlic press

3 carrots, peeled and finely chopped

2 stalks celery, finely chopped

500 kg fresh minced beef

2 tbsp Thai sweet chilli sauce

4 small or 2 large ears of corn

100g frozen peas

7 medium sized potatoes, peeled and roughly chopped

big knob of butter

sea salt to taste

freshly ground black pepper to taste

50g Parmesan or Cheddar cheese, grated

 

METHOD

Preheat your oven to 180C.

Heat the olive oil in a large, non-stick or heavy frying pan. Add the onion, garlic, carrots and celery. When the veggies have softened and even browned a little (about 10 minutes), add the minced beef and break it up, mixing with the veggies. When all the meat has turned brown, add the Thai sweet chilli sauce and combine. Cook for a further 10 minutes. Taste and season to your liking.

In the meantime, fill a large pot with water, add a little sugar and bring to the boil. Add the corn and boil until done (about 15 minutes from boiling point). With tongs, remove the corn and set aside to cool. Toss your chopped potatoes into the same water (or you can use fresh water, which you have brought to boiling point if you like), add 1 tbsp cooking salt and boil until they have softened enough to mash. Drain the water. Put potatoes back in the pot, add butter, salt and pepper to taste and mash until creamy.

In a largish (see pic) casserole dish, place your cooked meat and veggies at the bottom.

With a sharp knife, carefully shave the corn kernels from the husks and make that your second layer.

Your next layer is the 100g frozen peas.

Finally top it off with your mashed potatoes and spread it so the there are some pointy bits. 

Scatter the cheese/cheeses over the top and bake in the oven until the potatoes are lovely and brown and the meat and veggies are bubbling away.

Serve with a fresh salad or some lightly steamed green veg like broccoli or beans. And try not to think about what's happening to our beautiful world for a whlle.