Keema cottage pie

Ingredients

• 6 garlic cloves
• 5cm piece fresh root ginger, peeled and roughly chopped
• ½ small pack fresh coriander
• 2½ tbsp mild curry powder*
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 2 tsp ground coriander
• 2 large onions, diced
• 5 tbsp tomato purée
• 750g lean beef mince (5% fat or less)
• 1 beef stock cube, crumbled
• 200g passata
• 160g frozen peas

Instructions

1. Put the garlic, ginger, fresh coriander, spices and 100ml water in your food processor and blitz to a smooth paste (or use a stick blender and a jug).
2. Place a large non-stick saucepan over a medium heat and add your paste. Cover and cook for 5 minutes, adding a little water if it’s looking dry. Add the onions and tomato purée and cook for 10 minutes, then stir in the beef and cook for a further 10 minutes, stirring often.
3. Meanwhile, make the mash. Cook the potatoes, sweet potato, turmeric and curry powder in a saucepan of boiling water for 15 minutes or until tender, then drain, mash and season to taste.
4. Preheat your oven to 200°C/fan 180°C/gas 6.
5. Add the stock cube, passata and 300ml boiling water to the onions and cook for 5 minutes, then add the peas and cook for another 5 minutes.
6. Spoon the beef mixture into an ovenproof dish. Top the pie with the mash, level with a fork and cook in the oven for 15 minutes. Serve with hot Speed vegetables.