Name: Curried beef cottage pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Modern Australian,Indian
Ingredients: 2 tsp olive oil; 1 medium brown onion finely chopped; 1 large carrot(s) chopped; 3 individual celery sliced; 500 g extra lean beef mince; 2 tbs korma paste; 1 cup(s) beef stock (250ml); 60 g baby spinach leaves; 1 medium cauliflower cut into small florets; 2 tbs 99% fat-free plain yoghurt; 1 tsp ground turmeric; 1 x 3 second spray(s) oil spray

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Ingredients

olive oil

2 tsp

brown onion

1 medium, finely chopped

carrot(s)

1 large, chopped

celery

3 individual, sliced

extra lean beef mince

500 g

korma paste

2 tbs

beef stock

1 cup(s), (250ml)

baby spinach leaves

60 g

cauliflower

1 medium, cut into small florets

99% fat-free plain yoghurt

2 tbs

ground turmeric

1 tsp

oil spray

1 x 3 second spray(s)

Instructions

Heat oil in a deep non-stick frying pan over medium heat. Cook onion, carrot and celery, stirring, for 7 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant.
Add stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until vegetables are tender. Add spinach leaves and cook, stirring, for 2 minutes or until wilted. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
Meanwhile, boil, steam or microwave cauliflower until tender. Drain. Mash in a large bowl. Add yoghurt and turmeric and stir to combine. Spoon mash over beef mixture and lightly spray with oil.
Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.

Curried beef cottage pie

Ingredients

Instructions

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