Name: Raj Pie
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 2 Large Onions; 2 Cloves Garlic; 1 tsp Fresh Root Ginger (Peeled and chopped); squirt FryLite; 750 g Lean minced beef (5% fat or less); 250 g Lean Turkey Mince; 3 tbsp Curry Powder; 1 Beef Stock Gel Pot; 400 g Chopped Tomatoes; 1 tbsp Tomato Puree; 200 g Frozen Peas; 1.5 Kg Floury Potatoes (such as Desiree or King Edward); 1.25 tsp turmeric; 125 g o% fat Greek Yoghurt; 1 Tbsp whole grain mustard

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4 from 1 vote

Raj Pie

Raj Pie is my own creation inspired by a Slimming World recipe but made even tastier I think. It is a curry flavoured mince base with a mustard mash top and delicious

Course Main Course

Cuisine Indian

Keyword Spicy

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 503kcal

Ingredients

2 Large Onions
2 Cloves Garlic
1 tsp Fresh Root Ginger Peeled and chopped
squirt FryLite
750 g Lean minced beef 5% fat or less
250 g Lean Turkey Mince
3 tbsp Curry Powder
1 Beef Stock Gel Pot
400 g Chopped Tomatoes
1 tbsp Tomato Puree
200 g Frozen Peas

For the mash topping

1.5 Kg Floury Potatoes such as Desiree or King Edward
1.25 tsp turmeric
125 g o% fat Greek Yoghurt
1 Tbsp whole grain mustard

Instructions

Peel and quarter the onions, chop the fresh ginger root and peel the garlic then blitz it all in a food processor to make a paste
Spray a deep frying pan with frylite then fry off the beef mince until brown then remove and put to one side.
Repeat with the turkey mince and set this aside also. Then, fry the onion, garlic and ginger paste until it starts to smell really good, only takes a minute or two. Then add the curry powder and cook for another minute
Add the stock pot and stir in until dispersed and add the can of tomatoes, the same can filled with cold water the tomato puree and all the mince. Simmer for 15-20 minutes
Add the frozen peas and cook for another 5 minutes. Stir often to break down any lumps of mince until you have made a meaty sauce and it has reduced a little so as not to be watery. If it is watery, keep simmering and do not cover, let the steam escape
Next, peel and chop the potatoes and put them in a pan of water after rinsing then add the turmeric. Boil as normal until the potatoes are just fully cooked through
Next, add the yoghurt and the wholegrain mustard and mash away until you have a lovely creamy mash with the yoghurt and mustard evenly distributed.
Once you have the meaty sauce at the right consistency, portion it up either into individual bowls or one large serving dish, spread evenly and then top with the mash, either piping it into rosettes or drawing a fork across it to leave ruts that will crisp up. Give the top a quick squirt of frylite.
Finally bake in the oven at Gas Mark 7 220 degrees for 30-40 minutes until the tops of the potato have started to brown and crisp

Notes

Half a Syn because of the wholegrain mustard but I do feel it makes the difference in taste.
Serve with plenty of steamed vegetables

Nutrition

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Raj Pie