Curried Cottage Pie
Curried Cottage Pie
with crispy roasted broccoli
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.
Total Time40 minutes
Cooking Time45 minutes
North Indian Style Spice Mix
Not included in your delivery
Energy (kJ)2897 kJ
Energy (kcal)692 kcal
of which saturates9.8 g
of which sugars10.6 g
Dietary Fiber0 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.
•Baking Sheet with Baking Paper
- 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 water is boiling, add the potatoes. 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: To save time you can boil the water in your kettle.
- Place a pan over medium-high heat (no oil).
- When the pan 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 (with a drizzle of oil if needed) 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 powder 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: 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 milk or water. 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 and a pinch of salt and pepper. Spread out in a single layer.
- Roast until tender and crispy, 10-12 mins.
- When everything is ready, divide the curried cottage pie between your plates.
- Serve the roasted broccoli alongside.