The perfect winter recipe by Reuben Riffel: Sweet and sour cottage pie with Stellenzicht Silcrete Cinsault

Thursday, 11 July, 2024
Chef Reuben Riffel's recipe for sweet and sour cottage pie is a unique twist on a classic comfort food dish.

Renowned South African chef, Reuben Riffel, has created a delectable winter recipe that is sure to warm you up on those cold nights. His sweet and sour cottage pie is a unique twist on a classic comfort food dish.

This hearty recipe stands out from traditional cottage pies due to the addition of sweet and sour flavours. The combination of tangy sweetness with savory meat and vegetables creates a harmonious balance of tastes that will tantalise your taste buds.

Recipe: Sweet and sour cottage pie

Feeds: 4-6
Prep time: 15 min
Cooking time: 90 min


  • Sweet and sour mince
  • 2 whole all spice
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 2 cloves
  • 1kg beef mince
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • Fresh thyme
  • 1/2 cup tamarind paste
  • 2 tbsp palm sugar or normal sugar
  • 2 cups Stellenzicht Silcrete Cinsault
  • 500ml chicken stock or beef demi-glace


  • 5 potatoes baked in the oven until soft
  • 1 cup cream
  • 1/2 cup milk
  • 1 tbsp unsalted butter
  • 1 teaspoon nutmeg
  • 4 egg yolks


  1. Toast the allspice, cumin seeds, fennel seeds, bay leaf, and cloves in a dry pan until fragrant.
  2. Crush the toasted spices finely.
  3. Fry the beef mince in olive oil until nicely browned. Remove from the pan and set aside.
  4. In the same pan, sweat the diced carrots, celery, and onion for about 8 minutes.
  5. Add the browned mince back to the pan along with the toasted spices, tamarind paste, palm sugar, red wine, and stock.
  6. Cook until the mixture is nicely reduced. Season to taste.
  7. If desired, thicken the sauce with beurre manié (a paste made from equal parts flour and butter). Stir in about 1 tbsp of beurre manié and mix thoroughly. Set aside.
  8. Pass the hot, baked potatoes through a sieve or potato ricer.
  9. Add the cream, milk, nutmeg and seasoning to the potatoes and stir through.
  10. Mix in the egg yolks until fully incorporated.
  11. Preheat the oven to 160°C (320°F).
  12. Pipe or scoop the mashed potatoes over the mince mixture in an ovenproof dish.
  13. Bake for 10 minutes, then brush with an egg wash and bake for an additional 10 minutes until golden.

Serve hot!

Click HERE to buy Stellenzicht Silcrete Cinsault.