Curried Cottage Pie
with roasted broccoli
A traditional recipe gets an exciting upgrade in this East meets West fusion dish. Enjoy the familiar comfort of a classic cottage pie with the invigorating addition of delicious North Indian spices.
Tags:
Family Friendly
Allergens:
Mustard
Total Time40 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Beef Mince
3 unit(s)
Potatoes
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Broccoli
1 sachet(s)
Beef Stock
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
2 sachet(s)
Curry Powder
(Contains Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kJ)2923 kJ
Energy (kcal)699 kcal
Fat28.2 g
of which saturates9.9 g
Carbohydrate73.7 g
of which sugars8.8 g
Dietary Fiber0 g
Protein37.1 g
Cholesterol0 mg
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
Instructions
1
- Preheat oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks (peeling optional).
- When the water is boiling, cook potatoes until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season to taste with salt and pepper.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop the broccoli onto a lined baking tray. Toss together with a drizzle of oil and a pinch of salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
3
- Place a pan over medium-high heat (without oil).
- When hot, cook the mince until browned, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Use a spoon to break the mince up as it cooks. Season with salt and pepper.
- Add the onion (with a drizzle of oil if needed) and cook until softened, 4-5 mins.
- Add garlic, curry paste, curry powder and ½ tsp sugar (double for 4p) and fry until fragrant, stirring, 1 min.
4
- Stir in the beef stock powder and 150ml water (double for 4p). Bring to the boil.
- Once boiling, reduce the heat and simmer until the sauce has thickened, stirring occasionally, 4-5 mins.
- Season to taste with salt, pepper and sugar and remove from the heat. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Stir 1 tbsp of butter (double for 4p) through the sauce until melted, 30 secs.
5
- Transfer the mince to an appropriately-sized ovenproof dish.
- Carefully layer the mash over the top, using the back of a spoon to smooth it out.
- When the broccoli has finished roasting, remove from the oven and transfer to a bowl. Cover with a plate or foil to keep warm.
- Change your oven to grill on high heat.
- Place the pie on the top shelf of your oven and grill until golden and bubbling, 5-6 mins.
6
- When everything is ready, divide the curried cottage pie between your plates.
- Serve the roasted broccoli alongside.
