HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Style Beef Cottage Pie
Indian-Style Beef Cottage Pie

Indian-Style Beef Cottage Pie

with Spiced Mash & Tomato Salad

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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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 unit

brown onion

1 unit


1 unit


2 clove


½ sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 sachet


1 packet

beef mince

1 sachet

Mumbai spice blend

(May be present Gluten)

1 tub

tandoori paste

1 sachet

tomato paste

1 cube

beef stock

1 unit


1 bag


1 bag

baby spinach leaves

Not included in your delivery

olive oil

40 g



¼ cup



½ tsp


¼ cup


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3200 kJ
Fat31.2 g
of which saturates15.5 g
Carbohydrate65.1 g
of which sugars20.2 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium1910 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.