Japanese Curry Cottage Pie

Ingredients

• 500 g extra lean beef mince
• 3 cubes Japanese curry mix (Golden Curry brand recommended)
• 1 carrot (large, quartered (or 50g frozen carrots))
• 50 g frozen peas
• 300 ml water (plus more if mixture gets dry)
• 700 g Spud Light potatoes
• 2 tbsp low fat milk
• 30 g butter
• salt and pepper (to taste)
• spray oil (for cooking)

Steps

1. 1

   Preheat your oven to 220°C (425°F).

2. 2

   Boil the potatoes in salted water until they are soft enough to mash.

3. 3

   While the potatoes are boiling, heat up a pan or wok over medium-high heat and add spray oil.

4. 4

   Add the beef mince to the pan. Once the mince is almost cooked through, add the quartered carrot and frozen peas. Cook until the vegetables are soft.

5. 5

   Add the 3 curry mix cubes and 300ml of water to the pan. Stir until the cubes are completely dissolved.

6. 6

   Simmer the meat mixture for 5 minutes. If the mixture becomes too dry, add a little more water. Remove from heat once thickened.

7. 7

   Drain the boiled potatoes and mash them thoroughly.

8. 8

   Add the 2 tbsp of low fat milk, 30g of butter, and salt and pepper to the mashed potatoes, mixing until smooth.

9. 9

   In a baking dish, spread the meat and curry mixture into an even layer.

10. 10

    Top the meat layer with the mashed potato layer, spreading it to the edges.

11. 11

    Bake in the preheated oven for 20-25 minutes until the top is golden.

Notes

The author notes that any brand of Japanese curry mix works, though Golden Curry is featured. This recipe is designed for fitness goals, providing approximately 380 calories and 32g of protein per serving.

Nutrition per serving

• main
• high-protein
• dinner
• baked
• fusion
• comfort food
• meal prep