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.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
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
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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.
