Create satisfying, hearty and warming meals!
Keema pie
GF DF EF
Serves 4 | Prep 20 mins | Cook 60 mins | Calories 400 (per serving)
FOR THE FILLING
400g (14oz) 5% fat minced beef
low-calorie cooking spray 1 onion, peeled and diced
2 peppers, deseeded and diced
2 carrots, peeled and diced
1cm (½in) ginger, peeled and grated
2 tsp garlic granules 2 tbsp curry powder 3 tbsp tomato purée
2 gluten-free beef stock cubes, made up with 450ml (16fl oz) boiling water
juice of ½ a lemon
sea salt and freshly ground black pepper
150g (5½oz) frozen peas
FOR THE TOPPING
500g (1lb 1oz) potatoes (Maris Pipers are ideal)
250g (9oz) sweet potato (or swap for an extra 250g (9oz) potato, if you wish)
¼ tsp ground turmeric
½ tsp black onion seeds (optional)
sea salt and freshly ground black pepper
1 Preheat the oven to 200ºC/Gas Mark 6.
2 Peel the potatoes and sweet potatoes and cut them into even-sized chunks. Place them in a saucepan, cover with salted water and bring to the boil over a high heat. Turn the heat down and allow to simmer for around 20 minutes, or until a knife slides easily into the potatoes.
3 Meanwhile, cook the mince. Spray a large pan or wok with low-calorie cooking spray. Add the mince and brown over a medium-high heat for 4-5 minutes. Add the onion, peppers and carrots and continue cooking for another 3-4 minutes. Add the ginger, garlic granules and curry powder. Stir well, then add the tomato purée. Pour in the beef stock, squeeze in the lemon, stir well, then bring to the boil.
4 Reduce the heat to low and allow to simmer uncovered for 20 minutes. The sauce should reduce and thicken. If you think it is a bit runny, cook for a little longer.
5 When the potatoes are cooked, drain, return to the pan and mash well. Add the turmeric and onion seeds if using, then mix in. Taste and add salt and pepper as necessary.
6 When the mince is cooked, stir through the frozen peas and place the mix into a deep ovenproof dish. A lasagne dish is perfect. (At this point you could allow to cool completely and freeze for topping and baking at a later date.)
7 Once the filling has cooled slightly, spread the mashed potatoes on top of the meat and fluff up with a fork. Place in the oven for 30 minutes, or until the topping is golden.
The recipes on pages 70-72 are taken from Everyday Light' by Pinch of Nom, photography by Matt English, published by Bluebird. (RRP £20).
