Who knew a pie could have loads of colour, flavour and aromatic spices? Far from a regular beef pie, this Indian-inspired version will have you dancing like a Bollywood star!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
3 unit
potatoes
1 unit
brown onion
1 unit
carrot
1 unit
capsicum
2 clove
garlic
½ sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 sachet
turmeric
1 packet
beef mince
1 sachet
Mumbai spice blend
1 tub
tandoori paste
1 sachet
tomato paste
1 cube
beef stock
1 unit
tomato
1 bag
coriander
1 bag
baby spinach leaves
olive oil
40 g
butter
¼ cup
milk
(Contains Milk;)
½ tsp
salt
¼ cup
water
1 tsp
white wine vinegar
Bring a medium saucepan of salted water to the boil. Peel the potato (unpeeled) and cut into 2cm chunks. Finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the capsicum. Finely chop the garlic (or use a garlic press).
Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain. Add the butter and a drizzle of olive oil to the pan and melt over a medium-high heat. Add the brown mustard seeds (see ingredient list), turmeric and 1/2 the onion and cook until fragrant, 2 minutes. Remove from the heat. Return the potatoes to the pan with the milk and salt. Use a potato masher or a fork to mash until smooth. Cover with a lid to keep warm.
TIP: Mustard seeds have a strong flavour, leave them out if you prefer!
While the potato is cooking, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the carrot, capsicum and remaining onion and cook, stirring, until softened, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.
SPICY! Add less spice blend and paste if you're sensitive to heat! Preheat the grill to high. Add the Mumbai spice blend, tandoori paste and garlic and cook until fragrant, 1 minute. Add the tomato paste, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Season to taste with salt and pepper. Transfer the beef mince filling to a medium baking dish and spread the mash over the top. Grill until lightly golden, 8-10 minutes.
TIP: Add less spice blend & paste if you're sensitive to heat!
While the pie is grilling, roughly chop the tomato. Roughly chop the coriander. In a medium bowl, add the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the baby spinach leaves, tomato and 1/2 the coriander. Toss to combine.
Divide the Indian-style cottage pie between plates. Serve with the tomato salad. Garnish with the remaining coriander.