Pie, oh, pie. The ultimate in comfort food. My preference lies with the savory – quiches, shepherd’s, pot pies, empanadas – you get the picture. But I really love a hearty cottage or shepherd’s pie and will order it if it’s on the menu. Here’s a little fun fact – shepherd’s pie is made with lamb (hence the name) while cottage pies are made with beef. Both have humble beginnings by using leftover meat and topped with mashed potatoes.
I added a few twists and turns to the traditional cottage pie primarily with gochujang (Korean red pepper paste) and Japanese sweet potatoes. I find the texture of the Japanese sweet potatoes creamier than the garnet or the jewel yams. The sweetness of the potatoes is the perfect counterpart to the heat from the gochujang and jalapeno peppers. I ate this pie for three days straight. Damn skippy, I did!
Spicy Korean Cottage Pie #SundaySupper
Ingredients
- 2 pounds Japanese sweet potatoes cleaned and peeled
- 1/2 cup whole milk
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter softened
- Cooking oil
- 1 medium yellow onion diced
- 2 jalapeno peppers diced (you can use Korean green peppers if you can find them)
- 4 ounces mushrooms I used cremini, sliced
- Kosher salt and black pepper
- 1/2 cup gochujang
- 1/8 cup ketchup
- 1 1/2 pounds ground beef
- 1 cup chicken broth
- 1-2 tablespoons all-purpose flour
- 2 stalks green onions sliced thinly
Instructions
- Cut the sweet potatoes into 1-inch chunks. The exact size doesn't matter as long as the chunks are close to equal in size.
- In a large pot, add the potatoes. Add enough water to cover the potatoes. Cook for about 20 minutes or until done. They are done if a paring knife easily pierces the potatoes.
- Drain and add back into the pot. Add the chicken broth, milk, and the butter. Mash with a masher until smooth. You can also run an immersion blender through the mixture to make it extra smooth.
- Preheat the oven to 400 degrees. In a large skillet, heat about 1 tablespoon of cooking oil over medium-high heat. Add the onions, peppers, and mushrooms. Cook, stirring often until the onions are softened, about 5 minutes.
- Season with salt and pepper and stir in the gochuhang and ketchup. Stir until the vegetables are coated. Add the ground beef, breaking it up with a wooden spoon, until cooked through.
- Add 1 cup chicken broth and bring to a high simmer. Stir often and cook until the liquid is slightly reduced. Sprinkle the flour over the mixture and stir to combine and let the mixture thicken a bit.
- Stir in the green onions. Season with salt and pepper if needed.
- Transfer the beef mixture to a 2-quart baking dish. Spoon and top with the mashed sweet potatoes. Carefully spread the potatoes to cover the meat mixture.
- Bake until the potatoes are browned and the meat mixture starts bubbling, about 25-30 minutes.
The Sunday Supper tastemakers outdid themselves this week. We have 60+ savory and sweet pie recipes for you.
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