Photo of Spicy beef mince with  rosti topping by WW

Spicy beef mince with rosti topping

Points® value
Total Time
1 hr 40 min
25 min
1 hr 15 min
A blend of storecupboard seasonings, including cumin, coriander and smoked paprika help to keep this dish extra flavourful.


Calorie controlled cooking spray

4 spray(s)


1 medium, thinly sliced

Carrots, raw

3 medium, 1 finely chopped, 2 grated


2 clove(s), crushed

Ground Cumin

½ tablespoon(s), level

Coriander, Dried

½ tablespoon(s), level, ground


2 teaspoon(s), level, smoked

Chilli Powder

2 teaspoon(s), level, mild

Tomato Purèe

2 tablespoon(s), level

Extra lean beef mince (5% fat), raw

400 g

Tinned Tomatoes

2 can(s), large, chopped

Peas, fresh or frozen

200 g, frozen

Coriander, fresh

2 tablespoon(s), finely chopped

Potatoes, Raw

200 g, peeled and coarsely grated

Parsnip, raw

2 medium, peeled and coarsely grated

Olive Oil

1 tablespoon(s)

Sugar Snap Peas

4 portion(s), medium, to serve


  1. Mist a large, flameproof, nonstick casserole dish with cooking spray and put over a medium heat. Add the onion and chopped carrot and cook for 10 minutes until just soft, then add the garlic, cumin, ground coriander, smoked paprika and chilli powder, and cook for another 1 minute.
  2. Stir in the tomato purée and cook for another 1 minute, then add the mince. Cook for 5 minutes until brown, then add the chopped tomatoes. Season to taste and gently simmer for 15 minutes, stirring occasionally. Stir in the peas and fresh coriander.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mince mixture into a 2.5-litre baking dish. Put the grated potatoes in a clean kitchen towel and squeeze out as much water as possible, then put in a mixing bowl with the grated carrots and parsnips. Add the olive oil and toss to combine, then season to taste. Top the mince mixture with the grated veg mixture and bake for 35 minutes, until golden and crisp. Serve with the sugar snap peas on the side.