Bengali-spiced cottage pie with parsnip mash topping
- November 2012
- Serves 4-6
- Takes 25 min to make, 1 hour 10 min to cook
Make this Indian-inspired beef dish to impress your friends, or as something different for the whole family. Just add hot buttered greens to serve.
- 33.2g (14.6g saturated)
- 36.2g (11.4g sugars)
For 6 servings
You can cook some peas in the mince mixture and serve it with rice as a keema curry.
The spicy parsnip mash topping also makes a great side dish. Always try to use a mince made from neck and shoulder steak that contains about 10 per cent fat (the fat provides a lot of the flavour).
Make up to the end of step 5 but don’t put in the oven. Leave to cool, wrap well, then store in the freezer for up to 3 months. Cook from frozen for about 1½ hours.
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