A spicy twist to the traditional cottage pie with a bombay topping. A must try dish that the whole family can enjoy. Simply adjust the heat by adding more or less chilli powder. Personally for myself I don’t like anything overly spicy so I don’t add any additional chilli to this dish but please do taste as you go and adjust the heat to your own preference.
I have added butternut squash alongside the potato to the topping to reduce the carbs and increase the speed foods. “The more speed you choose, the more weight you lose” a regular saying in our Slimming World group. You can however just use potatoes and serve alongside a huge salad or some lovely speedy vegetables, the choice is up to you.
Some recommended items from our kitchen for making this dish…
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
Now just a quick note about the seasoning we use in this dish, we have found these seasonings from http://www.soeasyseasonings.co.uk which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way.
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Keema Matar Pie
Serves 4 – 6 depending on appetite
- 250g 5% pork mince
- 250g 5% beef mince
- 1 onion, peeled and diced
- 1 stick celery, diced
- 2 carrots, diced
- 1 red bell pepper, deseeded and finely diced
- 2 teaspoons finely chopped ginger
- 1 tin chopped tomatoes
- 150ml hot rich beef stock (We use Knorr rich beef stock pots but 2 oxo cubes work just as well)
- 2 tablespoons tomato puree
- 100g frozen peas
- 3 teaspoons So Easy Seasonings medium curry blend
- 1 – 2 teaspoon chilli powder (Optional)
For the bombay topping:
- Half a butternut squash, peeled and cubed
- 2 large potatoes, cubed (I don’t peel my potatoes but do what you prefer)
- 1 teaspoon turmeric
- 1 teaspoon chilli flakes (Optional)
- 2 teaspoons cumin seeds
- 1 teaspoon ground cumin
- Preheat oven to 180°C fan.
- In a large saucepan fry the onion, carrots, bell pepper, celery, ginger and 2 tablespoons cold water until the veg starts to soften.
- Add in the mince and break it up as it cooks until browned.
- Stir in the spices, tin tomatoes, tomato puree and the stock and season to taste with salt and pepper (Add in extra chilli at this stage if you like it with more heat).
- Simmer on a low heat for 25 minutes or until the liquid is reduced right down and has thickened.
- Meanwhile par boil the potatoes for 5 – 10 minutes, drain and tip back into the pan with the butternut squash, tip in the bombay toppings spices, add a lid and give a really good shake to ruff the potatoes up and make sure everything is well coated in spices.
- Once the mince mixture is done stir in the frozen peas and transfer the mix into an ovenproof dish.
- Top with the bombay topping and spray a little frylight over the top to help go crispy.
- Bake in the oven for 30 – 35 minutes until everything is bubbling and the topping is cooked and golden.