Keema Matar Cottage Pie

Keema Matar Cottage Pie

 

We’ve jazzed up the comfort food favourite, borrowing peas and spices from a much-loved Indian mince curry

FREE

1 hour 15 minutes

Serves 4

Shop-bought spice mixes/blends are Free as long as they’re only made from herbs and spices and don’t include any Synned ingredients like sugar, flour and oil. Check the label to be sure and count the Syns if necessary.

Low-calorie cooking spray

500g lean beef mince (5% fat or less)

1 large onion, thinly sliced

2 large carrots, diced

½ swede, peeled and diced

2 garlic cloves, crushed

2 tbsp mild curry powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp mild chilli powder

400g can chopped tomatoes

400ml boiling vegetable stock

300g frozen peas

1kg floury potatoes, peeled and cut into chunks

1 tsp turmeric

200g Savoy cabbage, shredded

½ tsp dried chilli flakes (optional)

Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the beef and cook for about 5 minutes or until browned, breaking up any lumps with a spoon. Drain off any fat in the pan.

Add the onion, carrots, swede, garlic, curry powder, cumin, coriander and chilli powder, reduce the heat to medium and cook for 3-4 minutes, stirring often. Add the chopped tomatoes, stock and peas. Bring to the boil over a high heat, then reduce the heat to low and simmer for 20-25 minutes or until the swede is tender.

Meanwhile, cook the potatoes and turmeric in a saucepan of boiling water over a high heat for 10 minutes. Add the cabbage and cook for another 4 minutes then drain, mash and season to taste.

While the potatoes are cooking, preheat your oven to 200°/fan 180°/gas 6.

Spoon the beef mixture into an ovenproof dish and spoon the mash over the top to cover completely. Level the top with a fork, sprinkle over the chilli flakes, if using, and cook for 25 minutes or until golden. Serve hot with your favourite Speed veg.