HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Cottage Pie
Curried Cottage Pie

Curried Cottage Pie

with roasted broccoli

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A traditional recipe gets an exciting upgrade in this East meets West fusion dish. Enjoy the familiar comfort of a classic cottage pie with the invigorating addition of delicious North Indian spices.

Tags:Under 650 caloriesHall of Fame
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

400 g


1 piece


1 piece


1 pack

Tomato Paste

2 sachet

North Indian Style Spice Mix

1 piece


1 sachet

Beef Stock

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)

to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)542 kcal
Energy (kJ)2269 kJ
Fat20.35 g
of which saturates8.47 g
Carbohydrate50.57 g
of which sugars9.78 g
Dietary Fiber0 g
Protein35.93 g
Cholesterol0 mg
Salt0.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Oven dish
Baking Sheet with Baking Paper
Potato Masher
Instructionsarrow up iconarrow up icon
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  • Preheat oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional). When boiling, add potatoes to the pot. Cook until fork tender, 15-20 mins.
  • Halve, peel and slice the onion. Peel and grate the garlic (or use a garlic press).
  • Cut the broccoli into florets (like small trees). Halve any large florets.

TIP: If you're in a hurry you can boil the water in your kettle.

  • Heat a drizzle of oil in a pan on medium-high heat.
  • When the oil is hot, add the beef mince and cook until browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a spoon to break it up as it cooks.
  • Season with salt and pepper.
  • Add the onion to the mince and cook until softened, 4-5 mins.
  • Add the garlic, tomato paste and North Indian spice mix to the mince. Fry until fragrant, 30 secs, continuously stirring.
  • Stir in the beef stock and 150ml water (double for 4p). Bring to the boil.
  • Once boiling, reduce the heat and simmer until the sauce has thickened, 4-5 mins, stirring occasionally.
  • Season to taste with salt, pepper and sugar and remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
  • Once cooked, drain the potatoes in a colander and return to the pot off the heat.
  • Add a knob of butter and a splash of water or milk. Mash until smooth.
  • Season to taste with salt and pepper. Cover to keep warm.
  • When the filling is ready, transfer to an appropriately sized ovenproof dish.
  • Carefully layer the mash over the filling, using the back of a spoon to smooth it out. Bake on the top shelf of your oven until golden and bubbling, 15-20 mins.
  • Halfway through cooking, pop the broccoli onto a lined baking tray. Toss together with a drizzle of oil, salt and pepper. Spread out in a single layer.
  • Roast in the oven until tender and crispy, 10-12 mins.
  • When everything is ready, divide the curried cottage pie between your plates.
  • Serve the roasted broccoli alongside.