Spicy beef mince with rosti topping
11
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
A blend of storecupboard seasonings, including cumin, coriander and smoked paprika help to keep this dish extra flavourful.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Carrots, raw
3 medium
Garlic
2 clove(s)
Ground Cumin
0.5 tablespoon(s), level
Coriander, Dried
0.5 tablespoon(s), level
Paprika
2 teaspoon(s), level
Chilli Powder
2 teaspoon(s), level
Tomato Purèe
2 tablespoon(s), level
Extra lean beef mince (5% fat), raw
400 g
Tinned Tomatoes
2 can(s), large
Peas, fresh or frozen
200 g
Coriander, fresh
2 tablespoon(s)
Potatoes, Raw
200 g
Parsnip, raw
2 medium
Olive Oil
1 tablespoon(s)
Sugar Snap Peas
4 portion(s), medium
Instructions
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.
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