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.

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
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