This recipe is a spicy cottage pie, using fresh chilli, cumin and ginger, it’s a different take on your classic. Serve it up as a mid-week treat.
Join Extradelicious to unlock Cook Mode
Ingredients
- 1 tbsp sunflower oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- Knob of fresh ginger, chopped
- 1 tsp cumin seeds
- 2 ripe tomatoes, roughly chopped
- 500g lean minced beef
- 2 tbsp Madras curry paste
- 150ml chicken stock, hot
- 200g frozen peas
- Juice of 1 lime
For the mash
- 1kg sweet potatoes, cubed
- 4 tbsp soured cream
- 4 tbsp snipped fresh chives
Join Extradelicious to unlock Cook Mode
Method
- Make the mash. Cook the sweet potatoes in a pan of boiling, lightly salted water for 15 minutes, until tender. Drain well, mash with the soured cream, seasoning and chives.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, garlic, chilli and ginger and cook, stirring occasionally, for 6-8 minutes, until golden. Add the cumin seeds, cook for 1 minute, then stir in the tomatoes, mince and curry paste and cook for 5 minutes, until the tomatoes are pulpy. Add the stock and simmer for 10 minutes.
- Preheat the oven to 200°C/fan 180°C/gas 6. Stir the peas and lime juice into the keema mix and season. Spoon into an ovenproof dish and top with the mash, roughing it up slightly.
- Transfer to a baking sheet and bake for 20 minutes, until the top is lightly browned. Serve with mango chutney.
Nutrition
- 583kcals Calories
- 21.7g (8g saturated) Fat
- 37.6g Protein
- 64.9g (18.9g sugar) Carbs
- 1.1g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
I love this recipe because; its simple but impressive and super-tasty! It’s a great one on the run up to Christmas to cater for hungry mouths! first cooked this recipe from the December delicious magazine around 4 years ago and it’s been a “go-to” ever since!! xx
Leave a comment, question or tip