Indian Cottage Pie
This masala‑spiced cottage pie is a great alternative to a traditional cottage pie. Made with minced beef, warm Indian spices and creamy mash, it's a comforting twist on a classic, perfect for easy family dinners.
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Servings: 4 people
Calories: 561kcal
Equipment
- chopping board
- Kitchen knife
- 2 large saucepans
- small saucepan
- Spatula
- weighing scales
- measuring spoons
- large oven proof dish with high sides or small individual dishes
Ingredients
- 2 tablespoon sunflower oil
- 3 green cardamom pods (lightly crushed)
- 1 5cm cinnamon stick
- 1 large onion (chopped)
- 1 large carrot (diced)
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon black pepper
- ½ teaspoon chilli powder
- 5 cloves garlic
- 5 cm fresh ginger
- 1 teaspoon salt
- 450 g beef mince
- 4 tomatoes (chopped or 400g tin plum tomatoes)
- 100 ml beef stock
- 2 tablespoon Worcestershire sauce
- 100 g frozen peas
- 600 g potatoes
- 50 ml double cream
- 50 g butter
Instructions
- Heat the oil in a large saucepan over a medium heat, add the cardamom pods and cinnamon stick, and sauté for 30 seconds. Add the onion and carrot and cook for 15 minutes, then add the dry spices and cook for a further minute.
- Make a paste with the garlic, ginger and a splash of water. Add this to the pan along with the salt and cook for a minute.
- Push the vegetables to the side of the saucepan and add the minced beef. Brown the mince thoroughly, ensuring it is mixed well into the spiced vegetables.
- Add the tomatoes, stock and Worcestershire sauce, and bring to the boil, before lowering the heat and simmering gently for 30 minutes.
- Preheat the oven to 200C/180CFan/390F.
- While the mince is cooking, place the potatoes in salted water, bring to a boil, then reduce to medium. Once cooked, drain the potatoes thoroughly, and return to the pan.
- Gently heat up the cream in a small saucepan, do not boil. Add the warm cream and butter to the potatoes and mash the potatoes until smooth, Check the seasoning and add to taste.
- Once the meat has cooked remove the cinnamon stick and cardamom pods, and add in the frozen peas.
- Place the beef mixture on the base of an ovenproof dish. Cover with the mashed potato, fork the top of the pie, and dot a couple of knobs of butter on top.
- Place the dish into the hot oven and cook for 30 minutes. Then remove the dish and allow the pie to stand for 5 minutes before serving.
Notes
This recipe works just as well with lamb mince, simply substitute lamb mince for beef mince in equal quantities.
The meat filling freezes really well so double the recipe up and save a portion for later. Don't freeze potato as it tends to get grainy during the freezing and thawing process.
The meat filling also works really well served alongside some steamed rice.
As with many meat dishes, if time allows, make the minced beef filling the night before. Once cooked and cooled store in the fridge overnight. The flavours in the meat will really intensity when left to sit.
Nutrition Facts
Indian Cottage Pie
Amount Per Serving
Calories 561
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 13g
Cholesterol 111mg37%
Sodium 356mg15%
Potassium 1693mg48%
Carbohydrates 46g15%
Fiber 9g38%
Sugar 9g10%
Protein 32g64%
Vitamin A 4365IU87%
Vitamin C 63mg76%
Calcium 125mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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