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Grid Iron Meat

Indian-Spiced Cottage Pie with Turmeric Mash

A warming, deeply flavourful take on the classic cottage pie, this version uses premium burger mince with a blend of Indian spices. The mash is gently tinted with turmeric and topped until golden, offering a fragrant and comforting dish perfect for cool evenings.

INGREDIENTS

For the filling:

  • 750g gourmet beef burger mince
  • 2 tbsp neutral oil (rapeseed or sunflower)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 thumb-sized piece fresh ginger, grated
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½–1 tsp chilli flakes (adjust to taste)
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 200ml beef stock
  • 1 tbsp mango chutney
  • Sea salt and black pepper, to taste
  • Small handful fresh coriander, chopped

For the turmeric mash:

  • 1kg floury potatoes (Maris Piper or King Edward), peeled and chopped
  • 50g unsalted butter
  • 100ml whole milk
  • ½ tsp ground turmeric
  • Sea salt, to taste
METHOD

  1. Make the filling:
    Heat oil in a large frying pan over medium heat. Add the onion and cook until softened, around 6 minutes. Stir in the garlic and ginger, cooking for 2 more minutes.
  2. Add the beef mince and cook until browned all over, breaking it up as it cooks.
  3. Stir in the spices: cumin, garam masala, coriander, paprika, cinnamon and chilli flakes. Cook for 1 minute until fragrant.
  4. Add tomato purée and cook for another minute, then stir in chopped tomatoes, beef stock, and mango chutney. Simmer gently for 25–30 minutes, uncovered, until thickened. Stir through the chopped coriander and season well.
  5. Prepare the mash:
    Meanwhile, boil the potatoes in salted water until tender (15–20 minutes). Drain and steam-dry for 2 minutes. Mash with butter, warm milk, turmeric and salt until smooth and golden.
  6. Assemble and bake:
    Heat oven to 180°C fan (200°C conventional). Spoon the filling into a baking dish, top with the mash and rough up the surface with a fork. Bake for 25–30 minutes until bubbling and golden.

Sides:

  • Spiced braised greens: Wilted spinach or cavolo nero cooked with garlic, cumin seeds and a touch of lemon juice.
  • Crispy cumin potatoes: Small new potatoes tossed with cumin seeds and roasted until golden.
  • Carrot and coriander salad: Shredded carrots with fresh coriander, lime juice and a pinch of chilli.
  • Peas with mint and lemon: A simple buttered pea side with fresh mint and a squeeze of lemon.
  • Raita-style cucumber yoghurt: A cool contrast to the pie’s warmth.

Matches:

  • Beef pairs beautifully with:
    • Garam masala, cumin, coriander, turmeric
    • Tomato, ginger, mango chutney
    • Potatoes, spinach, peas, lentils
    • Mint, yoghurt, lemon, fenugreek

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Preparation Time: 25 minutes of chopping, browning, and mash prep.
Cooking Time: About 1 hour, including simmering and baking.

Hot Tips

  • Use a fork to create ridges on the mash—these catch the heat and brown beautifully in the oven.
  • A spoonful of yoghurt or crème fraîche in the mash adds creaminess.
  • You can make the filling a day ahead; the spices develop beautifully overnight.

Pairings

Red Wine:

  • Zinfandel – jammy fruit and spice complement the dish’s warmth.
  • Shiraz – peppery notes echo the spice blend beautifully.
  • Carmenère – savoury, earthy tones suit the beef and turmeric.

White Wine:

  • Gewürztraminer – floral and slightly sweet, perfect with warming spice.
  • Chenin Blanc – rounded and fruity, with enough body for the rich filling.
  • Roussanne – aromatic and textured, excellent with Indian-spiced dishes.

Beer & Cider:

  • IPA – bold hops stand up to spice.
  • Amber Ale – malty depth pairs well with beef and mash.
  • Medium-dry cider – a fresh, cooling counterpoint to the chilli and ginger.

Non-Alcoholic:

  • Mango Lassi – smooth, tangy, and perfect for spice balancing.
  • Cumin-spiced lemonade – sweet and salty with a gentle heat.
  • Chilled ginger and lime soda – zingy and refreshing.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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