Spiced Beef & Bacon Pie
with Cheesy Veggie Mash Topping & Apple Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Bengal Curry Paste
100 g
Diced Bacon
250 g
Beef & Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Pear
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Cauliflower
Nutrition Values
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, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced bacon, beef & pork mince, breaking up with a spoon, until golden, 6-7 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 and cook until slightly reduced, 1-2 minutes. Season generously with salt. • Stir through baby spinach leaves until wilted, 1 minute.
• Transfer the mince 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 pork pie with cheesy mixed mash topping between plates. • Serve with pear salad. Enjoy!
