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Keema matar pie

Like curry, love this pie! Keema matar pie, recipe p48


Serves 4

* Ready in about 1 hour 40 minutes

Low-calorie cooking spray

1 medium onion, finely chopped

2 carrots, peeled and finely chopped

4 garlic cloves, crushed

5cm piece fresh root ginger, finely grated

900g lean beef mince (5% fat or less)

1 tsp turmeric

1 tbsp each ground coriander and cumin

½-1 tsp chilli powder, to taste

200g can chopped tomatoes

2 tbsp tomato purée

200ml hot beef stock

200g frozen peas Lime wedges, to serve

For the Bombay potato topping:

900g floury potatoes, such as King Edward, peeled and cut into 5mm-thick slices

1½ tsp each cumin seeds and ground cumin

1 tsp turmeric

½ tsp chilli powder

1 Spray a large saucepan with low-calorie cooking spray and place over a low heat. Add the onion, carrots, garlic, ginger and a splash of water, and cook for 10 minutes, or until the vegetables are soft.

2 Increase the heat to high, then add the mince and stir-fry, breaking up the meat with a wooden spoon as it cooks, until brown. Stir in the spices and fry for a further 2 minutes, then stir in the tomatoes, tomato purée and stock, and season. Simmer gently for 25-30 minutes, or until the liquid has reduced and the mixture has thickened but is still moist.

3 Meanwhile, for the topping, boil the potatoes for 2-3 minutes until just tender. Drain, tip into a large bowl with the spices and season. Gently mix together to coat (don’t worry if the potatoes break up).

4 Preheat your oven to 200°C/fan 180°C/gas 6. Stir the peas into the mince, then spoon into a large ovenproof dish. Spoon the potatoes over the top and spray with low-calorie cooking spray. Bake for 30-35 minutes, or until bubbling and golden brown. Serve with lime wedges for squeezing over.

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