Gluten free Keema Matar Cottage Pie
"Curried Mashed Potato Pie."Serves 4 | Prep Time 30 minutes | Cook Time 1 hour 15 minutes
Why I Love This Recipe
This is real comfort food and freezes well.
It also contains lots of healthy vegetables. It is based on a recipe in Slimming Worlds Free foods A to Z, however I have adapted it.
Ingredients You'll Need
500 g lean minced beef
1 large onion, thinly sliced
2 large carrots, diced
1/2 swede, peeled and diced
2 garlic cloves, crushed
2 tablespoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mild chilli powder
400g can chopped tomatoes
400ml vegetable stock (check gluten free)
300 g frozen peas
1kg floury potatoes, peeled and cut into chunks
1 tsp turmeric
200g Savoy cabbage, shredded
1/2 teaspoon dried chilli flakes (optional)
Dry fry beef over a high heat for 5 minutes until browned. Drain off any fat.
Add onion, carrots, swede, garlic, curry powder, cumin, coriander and chilli powder. Cook for 3-4 minutes, stirring frequently. Add chopped tomatoes, stock and peas. Bring to boil, reduce heat and simmer for 20-25 minutes until vegetables are cooked
At the same time, place potatoes and turmeric in a pan of boiling water and cook for 15 minutes or until cooked. Mash.
10 minutes into the potato cooking time, cook the cabbage in a separate pan of boiling water and cook for 4 minutes.
Preheat oven to 200c/fan 180c/gas mark 6.
Spoon beef mixture into an ovenproof dish, spread cabbage on top and top with the potatoes. Sprinkle chilli flakes on top if wish
Cook for 30 minutes or until golden.
Pairs Well With