Spicy beef mince with rosti topping
Calorie controlled cooking spray
1 medium, thinly sliced
3 medium, 1 finely chopped, 2 grated
2 clove(s), crushed
½ tablespoons, level
½ tablespoons, level, ground
2 teaspoons, level, smoked
2 teaspoons, level, mild
2 tablespoons, level
Extra lean beef mince (5% fat), raw
2 can(s), large, chopped
Peas, fresh or frozen
200 g, frozen
2 tablespoons, finely chopped
200 g, peeled and coarsely grated
2 medium, peeled and coarsely grated
Sugar Snap Peas
4 portion(s), medium, to serve
- 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.
- 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.
- 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.