Beef korma and sweet potato cottage pie

A twist on a classic, this beef korma dish is a flavourful step up from a traditional cottage pie. Ready to eat in just 30 minutes, this recipe is great for days you’re short on time.

A beef korma and sweet potato cottage pot pie

Serves

4

Prep

5m

Cooking

25m

Ingredients

  • 1 tbs vegetable oil
  • 500g Coles Australian No Added Hormones
  • 3 Star Beef Mince
  • 1 brown onion, finely chopped
  • 1/4 cup (60g) korma curry paste
  • 1 cup (250ml) tomato puree
  • 1/2 cup (125g) natural yoghurt
  • 100g baby spinach leaves
  • 1/3 cup chopped coriander
  • 700g gold sweet potato, peeled, chopped
  • 1/4 cup (60ml) milk
  • 25g butter, finely chopped

Method

STEP 1

Heat the oil in a large frying pan over high heat. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add the onion and cook, stirring, for 3-4 mins or until onion softens. Add curry paste. Cook, stirring, for 1 min or until aromatic.

STEP 2

Add tomato puree and 1/3 cup (80ml) water and bring to the boil. Reduce heat to low. Simmer for 5-7 mins or until the mixture thickens. Stir in yoghurt. Add spinach and coriander. Cook, stirring, for 1-2 mins or until the spinach wilts.

STEP 3

Meanwhile, cook sweet potato in a saucepan of boiling water for 8-10 mins or until just tender. Drain. Return to the pan. Add milk and two-thirds of butter. Mash.

STEP 4

Preheat grill on high. Spoon the beef mixture into four 1½-cup (375ml) ovenproof dishes. Top with the sweet potato mixture and remaining butter. Grill for 5 mins or until golden. Season.

Serve with coriander sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.