- 1 tbsp olive oil
- 500g beef mince
- 1 large onion, roughly chopped
- 2 green peppers, roughly chopped
- 2 medium carrots, roughly chopped
- 1kg sweet potatoes, roughly chopped
- 150ml soured cream
- Generous grating of whole nutmeg
- ½ x 283g jar balti paste (we like Patak’s)
- 410g can chickpeas, drained
- 100g sultanas
- Handful fresh coriander, chopped
- Heat the oil in a large non-stick saucepan, add the mince, onion, peppers and carrots and cook over a medium heat for 15 minutes, stirring frequently, until just golden brown.
- Meanwhile, boil the sweet potatoes in a pan of salted water for 10-15 minutes until tender. Drain, then mash with the soured cream and grated nutmeg. Season well.
- Preheat the oven to 200°c/fan180°c/gas 6. Stir the balti paste and 400ml water through the mince mix, add the chickpeas, sultanas and coriander and simmer for 10 minutes.
- Place in an ovenproof dish, top with the mash and bake in the oven for 30-35 minutes until piping hot.
- To freeze this dish, make the pie and freeze uncooked, wrapped in cling film then foil. Defrost fully before cooking.