Curried beef cottage pie
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, chopped
Celery
3 stick(s), sliced
Extra lean beef mince, raw
500 g
Korma paste
2 tbs
Beef stock
1 cup(s), (250ml)
Baby spinach
60 g
Cauliflower
1 medium, cut into small florets
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Ground turmeric
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.
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