Indian-spiced cottage pies
- 500g lean beef mince
- 1 onion, finely diced
- pinch hot chilli powder
- 2 tablespoons garam masala
- 400g tin chopped tomatoes
- 400g tin lentils in water, drained
- 1 teaspoon dark muscovado sugar
- 2 cups frozen peas
- 500g kumarasweet-potatoX, peeled and cut into 3cm chunks
- 500g carrots, cut into 1cm rounds
- 1 garlic clove, crushed
1 Heat a large non-stick frying pan, then add the mince and dry fry for 5 min or until browned all over. Add the onion and cook for 5 min. Add the spices and cook for 1 min, then add the tomatoes, lentils, sugar and 2/3 cup water. Bring to the boil, then reduce to a simmer for 20 min. Add the peas and cook for 2 min.
2 Meanwhile, cook the kumara and carrots in a large pan of boiling water for 15 min or until tender. Drain well, then mash with the garlic and season with ground black pepper.
3 Heat the grill to high. Divide the mince among 6 ovenproof dishes, then top with the mash. Grill for a few min or until the tops are brown, then serve.
Nutrition Info (per serve)
Total fat 9.5g
–Saturated fat 3.9g
Dietary fibre 10.4g
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