Spicy cottage pie with a rice topping

Spicy, oh so nice and creamy. A hearty oven bake.

• Serves: 2
• Difficulty: easy
• Prep time: 15 - 20 minutes
• Cooking time: 30 - 45 minutes

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Ingredients

• 30m (2 tbsp) oil
• 1 large onion, chopped
• 1 clove of garlic, chopped
• 5 ml (1 tsp) ground cumin
• 15 ml (1 tbsp) paprika
• 5 ml (1 tsp) turmeric
• 5 ml (1 tsp) ground coriander
• 1 tomato, chopped
• 30 ml (2 tbsp) tomato paste
• 2 carrots, diced
• 500 g minced beef or lamb
• 250 ml ( 1 cup) frozen peas
• 15 ml (1 tbsp) sugar
• 375 ml (1 ½ cups) vegetable stock
• 375 ml (1 ½ cups) double cream
• 1 egg, beaten
• 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
• salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Heat oil in a frying pan, add the onion and garlic and fry for 2 -3 minutes.
3. Add the spices, fry for another 2 minutes, then add the tomato and tomato paste. Stir through.
4. Add mince, vegetables, sugar and stock, simmer for 10 – 15 minutes. Season.
5. Wisk together the cream and egg and add the cooked rice.
6. Spoon the mince into a greased oven dish. Top with the rice mixture and bake for 10 – 15 minutes. Serve hot.