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Curried beef cottage pie

Curried beef cottage pie

6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Carrot(s)

1 large, chopped

Celery

3 stick(s), sliced

Extra lean beef mince, raw

500 g

Korma paste

2 tbs

Beef stock

1 cup(s), (250ml)

Baby spinach

60 g

Cauliflower

1 medium, cut into small florets

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Ground turmeric

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat oil in a deep non-stick frying pan over medium heat. Cook onion, carrot and celery, stirring, for 7 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until vegetables are tender. Add spinach leaves and cook, stirring, for 2 minutes or until wilted. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
  3. Meanwhile, boil, steam or microwave cauliflower until tender. Drain. Mash in a large bowl. Add yoghurt and turmeric and stir to combine. Spoon mash over beef mixture and lightly spray with oil.
  4. Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.

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