Red Cottage Pie

Recipe's preparation

Peel your sweet potato but leave the skin on your regular potatoes and then dice them and put them in your Varoma. You will want to use both trays.

Roughly chop your carrot, zucchini, cauliflower and capsicum and place into the bow 15 seconds/Speed 5

Add your olive oil to the bowl and cook 5 minutes/100°/ "Counter-clockwise operation" "Gentle stir setting"

In this order add your onion, smoked paprika, salt and Worcestershire sauce. Then add your mince beef, breaking it to pieces as you go. Then on top of your meat pour your passata 20 minutes/Varoma temp/"Counter-clockwise operation" Speed 2

Boil your kettle with at least a litre of water. Pre heat your oven to 180° and prepare your baking dishes.

Give the meat mixture a mix with your spatula and then pour your meat into the dishes you have set out and fill the bowl with 1000g of boiling water and putting your Varoma back on 7 minutes/Varoma temp/Speed 2

Empty your bowl and rinse it lightly. Then putting your now steamed potatoes into the bowl 15 seconds/Speed 5. This is a personal preference you may want it chunkier.

Using your spatula spread the potato on top of your meat evenly.

Place your baking dish into the oven for 10 minutes or until brown.