Curried beef cottage pie
1 medium, finely chopped
1 large, chopped
3 individual, sliced
extra lean beef mince
1 cup(s), (250ml)
baby spinach leaves
1 medium, cut into small florets
99% fat-free plain yoghurt
1 x 3 second spray(s)
- 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.