Mild Indian Beef and Veggie Cottage Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 250g cauliflower
• 1bunch curry leaves
• 380g lentils
• 300g lean beef mince
• 10g masala seasoning
• 200ml coconut milk
• 50g tomato paste
• 1clove garlic
• 150g green beans
• 15ml milk
• 15ml vegetable oil

Method

1. Step 1 — Mash potato
   Preheat oven to 200C, fan-forced. Line an oven tray with baking paper. Peel the potatoes and cut into 2cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce heat to medium and cook for 10-12 mins until tender. Drain, then return to pan and mash until smooth. Add 1 tbs milk, season with salt and pepper and stir to combine.
2. Step 2 — Start filling
   Meanwhile, cut the cauliflower stem into 1cm chunks, then cut the head into small florets. Pick the curry leaves, discarding the stems. Drain and rinse the lentils. Heat 2 tsp vegetable oil in a medium deep ovenproof frypan (see Kitchen notes) over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Step 3 — Simmer filling
   Add the cauliflower, curry leaves and masala seasoning to the mince and cook, stirring, for 1 min or until fragrant. Add the lentils, coconut milk, half the tomato paste* and 80ml (⅓ cup) water and bring to a simmer. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 8 mins or until the cauliflower is tender. Remove from the heat.
4. Step 4 — Bake pie
   Taste the filling, then season with salt and pepper. Spoon the mashed potato over the filling and gently spread to cover. Bake the pie on the upper oven shelf for 10 mins or until the potato is light golden.
5. Step 5 — Bake beans and serve up
   While the pie is baking, crush or finely chop the garlic. Trim the beans and put on the lined tray. Scatter over the garlic, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to coat. Bake on the lower shelf for 10 mins or until the beans are tender. Divide the pie and beans among plates and enjoy!
6. Step 6 — Kitchen hack
   Don't have an ovenproof frypan? Use a medium deep frypan to cook the filling, then transfer to a baking dish, top with the mashed potato and bake as instructed.

Allergens

Milch, Sulfit