We had a small pack of mince Beef (300g) with a yellow sticker, so Sue decided to make a variation on the Cottage Pie theme. Traditional Cottage Pie meets The Eat Indian Trading Co.!!!!!!

Filling Ingredients:-

1 Onion, finely diced
½ Tsp of Turmeric
2 Tsp of Garam Masala
1 Tsp of Cumin Seeds
2 TSP of fresh Ginger, minced
2 Cloves of Garlic, minced
1 Tsp of Chilli Flakes
1 Tsp of Ground Coriander
300g of lean Beef mince
1 Tin of chopped Tomatoes
100g of Frozen Peas
1 Large Carrot, finely sliced
400g of Beef Stock
1 Tbsp of Tomato Puree
Oil to fry

For the topping

Ingredients:-

4 Medium Potatoes, peeled of cubed
A dash of Milk
A knob of Butter
1 Egg yoke
1 Tsp of Turmeric
Salt and Pepper to season

Method:-

(1) In a little Oil fry the Onion and Garlic until the Onion is translucent.
(2) Add all the spices.
(3) Add minced Beef and fry until it is browned.
(4) Stir in the Tomato Puree, tinned Tomatoes and Stock.
(5) Allow to simmer for 20 minutes to reduce.
(6) Add the frozen Peas and stir in.
(7) Boil and mask the Potatoes.
(8) Add the Milk, Butter and Turmeric and combine.
(9) Stir in the Egg Yoke.
(10) Spoon the filling mix into oven proof dishes and add the Potato mix to the top.
(11) Place in a preheated oven at 180c and cook for 20 minutes until the Potato has browned on the top.

We served the excess filling on the side and dressed with a bit of fresh Parsley. It might not look pretty, but it tasted really good!