Mumbai-Spiced Beef & Bacon Pie
with Cheesy Veggie Mash Topping & Pear Salad
- Milk
Potato topped pie is a weeknight dish we wait in anticipation for. Contain your excitement because this one has cauliflower mashed into the topping and baked on richly spiced beef and bacon filling. We know you’ll love when the topping is pulled apart and the Cheddar cheese stretches with it.
Ingredients
1
potato
1 portion
cauliflower
1 packet
beef mince
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 bag
baby spinach leaves
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
pear
1 bag
Mixed Salad Leaves
1 packet
diced bacon
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk; )
1 tsp
brown sugar
½ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Add the butter and a good pinch of salt to the saucepan of veggies. Mash until smooth and cover to keep warm. • Preheat the grill to high.
• While the veggies are cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The curry paste is mild, but use less if you're sensitive to heat. Add Bengal curry paste and Mumbai spice blend and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water cook until slightly reduced, 1-2 minutes. Season generously with salt. • Stir through baby spinach leaves until wilted, 1 minute.
• Transfer the beef filling to a baking dish, then spread the cauli-potato mash over the top. • Sprinkle over shredded Cheddar cheese. • Grill pie until lightly golden, 5-10 minutes.
• Meanwhile, thinly slice pear. • In a medium bowl, combine pear, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Mumbai-spiced beef and bacon pie with cauli-potato top between plates. • Serve with pear salad. Enjoy!
