Keema curry pies
1
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
These spicy individual cottage pies contain plenty of healthy veg, and are topped with a delicious parsnip and cauliflower mash.
Ingredients
Parsnip, raw
300 g
Cauliflower, Raw
400 g
Turmeric
½ teaspoon(s)
Coriander, fresh
3 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Carrots, raw
1 medium
Celery, Raw
1 stick(s)
Garlic
3 clove(s)
Root Ginger
1 tablespoon(s)
Extra lean beef mince (5% fat), raw
500 g
Garam Masala
1 tablespoon(s), level
Cumin seeds
1½ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Peas, fresh or frozen
125 g
Instructions
1
Cook the parsnips in boiling water for 15–20 minutes or until tender, adding the cauliflower for the last 3 minutes. Drain, return to the pan and heat over low heat for 1 minute to dry out excess moisture, then add the turmeric and coriander, and mash until smooth. Season.
2
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large saucepan with cooking spray and place over medium-high heat. Add the onion, carrot, celery, garlic and ginger, and cook, stirring, for 5–7 minutes or until softened.
3
Add the mince and cook, stirring, for 5 minutes or until browned. Add the garam masala and 1 teaspoon cumin seeds, then cook, stirring, for 1 minute or until fragrant. Add the tomatoes, then fill the empty tin with water and add it to the pan. Simmer gently for 20 minutes or until the beef is tender and the sauce has reduced. Stir in the peas.
4
Spoon the mixture into a 4 individual ovenproof dishes, top with the mash and the remaining cumin seeds. Lightly spray with cooking spray and bake for 30 minutes or until the tops are golden, then serve.
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