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Curried Cottage pie

Method

 

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onions, garlic, celery and carrot until tender, stirring now and again.
  • Add the ground cumin and coriander with the curry powder and curry paste. Stir well and briefly cook to toast the spices.
  • Then add the mince and cook until it changes colour, mixing and mashing as you do so.
  • Add the tomatoes with 1 cup stock, the soy and seasonings. Mix well and cook for about 20 mins until very thick and fragrant, adding more stock if drying out.
  • When ready, stir through the peas and briefly cook.
  • At the same time, cook the potatoes in plenty of salted boiling water until tender. Drain well, return to the pot and briefly cook to dry out. Then mash with the milk, cream and a good dollop of butter. Taste for seasoning.
  • Transfer the mince to a large gratin (or casserole) dish and spread out evenly. Then top with the mash, spreading it out to the corners. Place a few small dollops of butter on top, if you like, and cook in the oven for about 15-20 mins until the top is golden.
  • Serve with a simple salad on the side.

 

Ingredients

 

  • olive oil
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • 2 celery stalks, diced
  • 1 medium-large carrot, diced
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 heaped tbsp curry powder
  • 1 tbsp Indian curry paste
  • 1 kg reasonably lean minced beef
  • 1 can diced tomatoes
  • 1-2 cups chicken stock
  • a good splash of soy sauce
  • sea salt & freshly ground pepper
  • 5-6 large potatoes, peeled & cubed
  • 1 cup frozen peas, thawed
  • a splash of milk
  • a little cream
  • butter

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm