Indian-Style Beef Cottage Pie
with Spiced Mash & Tomato Salad
Brimming with Indian-inspired flavours and aromas, this is no basic beef pie. The mustard seeds in the mash impart a lovely golden hue, and the coriander garnish really makes the dish sing.
The quantities provided above are averages only.
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Ingredients
3
potato
1
brown onion
2 clove
garlic
1
carrot
1 bag
celery
½ sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
beef mince
1 packet
tandoori paste
1 packet
tomato paste
1 sachet
vegetable stock powder
1
tomato
1 bag
baby spinach leaves
1 bag
coriander
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
¼ tsp
salt
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Finely chop the brown onion. Finely chop the garlic. Finely chop the celery. Thinly slice the carrot into half-moons.
Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain, then transfer to a bowl. Return the pan to a mediumhigh heat with the butter and a drizzle of olive oil. Cook the brown mustard seeds (see ingredients) and 1/2 the onion until fragrant, 2 minutes. Remove from the heat. Return the potato to the pan. Add the milk and the salt. Mash until smooth. Set aside.
TIP: You can leave out the mustard seeds if you prefer!
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the celery, carrot and remaining onion, stirring, until softened, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat!
Preheat the grill to high. Add the Mumbai spice blend, tandoori paste and garlic and cook until fragrant, 1 minute. Add the tomato paste, the water and vegetable stock powder. Stir to combine. Season with salt and pepper. Transfer the beef filling to a baking dish. Spread the mash evenly over the top. Grill until lightly golden, 8-10 minutes.
While the pie is grilling, roughly chop the tomato. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the baby spinach leaves and tomato. Toss to coat.
Roughly chop the coriander. Divide the Indian-spiced beef cottage pie with spiced mash between plates. Garnish with the coriander. Serve with the tomato salad.