Curried Cottage Pie
with Roasted Broccoli
This delicious Curried Cottage Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Onion
1
Garlic Clove
1
Broccoli
240
Beef Mince
30
Tomato Puree
1
North Indian Style Spice Mix
15
Beef Stock Paste
120
Peas
Not included in your delivery
½
Sugar for the Sauce
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, cut the broccoli into florets (like small trees). Halve any large florets.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the onion to the mince and cook until softened, 4-5 mins.
Add the garlic, tomato puree and North Indian style spice mix to the pan and stir-fry until fragrant, 30 secs.
Stir in the beef stock paste, sugar and water for the sauce (see ingredients for both amounts), then bring to the boil. Once boiling, reduce the heat and simmer until thickened, 4-5 mins, stirring occasionally.
Season with salt and pepper, add the peas, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
When the filling is ready, transfer it to an appropriately sized ovenproof dish. Spread over the mash in an even layer.
Bake the pie onto the top shelf of your oven until golden and bubbling, 15-20 mins.
After 5 mins of baking time, pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the middle shelf of your oven until tender and crispy, 10-15 mins.
When everything is ready, divide the curried cottage pie between your plates.
Serve with the roasted broccoli alongside. Enjoy!
