Masala Cottage Pie
A delightful twist on an old favourite, Masala Cottage Pie brings you 2 British favourites!
Print
Pin
Add to Collection
Servings:
Calories: 661kcal
Ingredients
The Filling
- 500 g lean minced beef
- 1 large onion
- 2 cloves garlic
- 5 cm ginger
- 1 green chilli
- 2 Tbsp olive oil
- 1 bay leaf
- 1 small cinnamon stick
- 2 cardamoms
- 2 cloves
- 1 Tbsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ½ tsp chilli powder
- 1 Tbsp plain flour
- 200 g can of chopped tomatoes
- 1 Tbsp tomato puree
- 250 ml light beef stock half strength
- 1 tsp salt
- freshly ground black pepper
The Mash
- 5 large floury potatoes peeled and chopped into chunks
- 50 g butter
- 50 ml single cream
- 100 ml full fat milk
- salt and pepper
- 200 g Cheddar cheese grated (strength, your choice, I go for mild, so as not to compete with the meat filling)
Instructions
Part 1
- Chop the onion, garlic, ginger and green chilli either by hand, or place them all in a food chopper, my preferred method.1 large onion, 2 cloves garlic, 5 cm ginger, 1 green chilli
- Heat the oil in a large saucepan on medium high heat and sauté the bay leaf, cinnamon stick, cardamom and cloves for 30 seconds.2 Tbsp olive oil, 1 bay leaf, 1 small cinnamon stick, 2 cardamoms, 2 cloves
- Add the onion mix and fry on medium heat for about 2-3 minutes until you get a lovely aroma out of your pan.
- Add the masala powders (coriander, cumin, turmeric & chilli powder) and cook for another 30 seconds.1 Tbsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric powder, ½ tsp chilli powder
- Increase the heat to high and add the meat, crumbling it up as you brown it and mix it in with all the lovely onion mixture. Keep cooking the beef for about 5 minutes until any liquid has pretty much dried up but we don't have to be fastidious about this.500 g lean minced beef
- Sprinkle the flour all over and work it in well, about 10 seconds of stirring.1 Tbsp plain flour
- Add the chopped tomatoes, tomato puree, stock and salt and bring it to boil. Cook at a simmer, uncovered, for about 30 minutes, at which time, it should all have thickened up. If there is still a lot of liquid, increase the heat to "dry it up".200 g can of chopped tomatoes, 1 Tbsp tomato puree, 250 ml light beef stock, 1 tsp salt
- Taste seasoning, turn the heat off and remove the bay leaf, cinnamon, cardamoms and cloves.freshly ground black pepper
- While the beef is cooking, let's get the mash done. Place the potatoes in a large saucepan filled with cool salted water and bring to boil. Simmer until tender.5 large floury potatoes
- Drain well, then leave to steam dry for a couple of minutes.
- Mash well with the butter, cream, half the milk and a little salt and pepper. Add more milk only if necessary.50 g butter, 50 ml single cream, 100 ml full fat milk, salt and pepper
- Check seasoning, then fold in half the cheese with a wooden spoon. The cheese ought to soften and blend in quite a bit as you fold it in.200 g Cheddar cheese
Part 2
- Heat the oven to 220˚C (425˚F / 200°C Fan).
- Spoon the beef mixture in to the baking dish, levelling it.
- Top with the mash.
- Sprinkle the rest of the cheese all over and bake in the oven for about 25-30 minutes until golden and bubbling at the edges.
Notes
Get all the ingredients, especially the dry spices ready before you start cooking.
Nutrition
Calories: 661kcal | Carbohydrates: 64g | Protein: 35g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 926mg | Potassium: 1895mg | Fiber: 9g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 68mg | Calcium: 353mg | Iron: 6mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!