Keema Cottage Pie with Bombay Mash

This syn free, spicy version of cottage pie really hits all the taste spots.  I’ve seen it with sweet potato mash or normal but the Bombay potato was something I came up with as it almost adds the side dish – all you need is extra veg!

Super easy to make, this is a perfect mid-week meal and can be frozen.  I would just freze the ‘keema’ portion and make fresh mash but that’s personal taste, I find defrosted mash can be a little watery – but that might be the potatoes I used.

Ingredients

Keema:

500g 5% minced beef

I red onion finely chopped

3 garlic cloves finely chopped

2 tablespoons curry powder (I use hot but go with what you like)

1 beef stock cube

1 pack passata

200g frozen peas

Garlic frylite

Bombay potato topping:

1 kg floury potatoes peeled and cut into chunks

1 teaspoons turmeric

1 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon chilli powder

1 teaspoon ground ginger

A little skimmed milk

2 teaspoon mustard seeds

Method:

Preheat your oven to 180 or gas mark 6

Spray a large frying pan with garlic fry lite and add the minced beef, cooking until lightly browned

Put mince in a bowl and cook your onions and garlic until softened, next add the curry powder and cook for about a minute before adding the mince to the pan again.

Crumble the stock cube over the mince and add the passata and stir well, leave to simmer for about 15 minutes.  Take off the heat and add your peas.  The mixture doesn’t want to be runny as it’ll make the mash disintegrate and use that liquid (this means put the frying pan on the heat with the cooking bits still in it and add a big glug of red wine, push it round the pan until the alcohol cooks out and all the cooking goodies mix with the wine – it’s really tasty!)

Syn free keema pie with bombay mash

Put a separate pan of water on and add the cubed potatoes to boiling water, cook for about 15 minutes until soft and then drain, leave to steam for a few minutes, they sort of dry out and generally seem to taste better!  Mash with the turmeric and Bombay spices, using milk to bind as necessary (I use a ricer to make sure there are no lumps).  Some people use an egg yolk, I never have.

Put the mince in an ovenproof dish and top with your Bombay potato, sprinkle with mustard seeds and bake at 180 for about 40 minutes

Serve immediately with your choice of vegetables

Keema cottage pie with bombay mash