28 January, 2015
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
| Servings | Prep Time |
| 6 people | 10 minutes |
| Cook Time |
| 70 minutes |
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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
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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
Servings: people
Units:
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
- 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
Recipe 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
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One thought on : 1
Thank you Pete , another one to try out
Val