Balti pie

  • Portion size: Serves 4
  • Takes 15 minutes to make, 1 hour to cook
  • Difficulty: easy

A simple spicy pie recipe inspired by the traditional curry and topped with sweet potato. Use a jar of Balti paste to make things even easier, ideal for freezing ahead

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Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. Place in an ovenproof dish, top with the mash and bake in the oven for 30-35 minutes until piping hot.

Nutrition

  • 827kcals Calories
  • 31.6g (11g saturated) Fat
  • 35.3g Protein
  • 96.6g carbs (40.3g sugar) Carbs
  • 2g Salt

Make Ahead

To freeze this dish, make the pie and freeze uncooked, wrapped in cling film then foil. Defrost fully before cooking.

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