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Balti pie

Name: Balti pie
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tbsp olive oil; 500g beef mince; 1 large onion, roughly chopped; 2 green peppers, roughly chopped; 2 medium carrots, roughly chopped; 1kg sweet potatoes, roughly chopped; 150ml soured cream; Generous grating of whole nutmeg; ½ x 283g jar balti paste (we like Patak’s); 410g can chickpeas, drained; 100g sultanas; Handful fresh coriander, chopped

Published: 30 Nov 09
Updated: 18 Mar 24

A simple spicy pie recipe inspired by the traditional curry and topped with sweet potato. Use a jar of Balti paste to make things even easier, ideal for freezing ahead

Easy
December 2009

Test kitchen approved

Serves 4
Takes 15 minutes to make, 1 hour to cook

A simple spicy pie recipe inspired by the traditional curry and topped with sweet potato. Use a jar of Balti paste to make things even easier, ideal for freezing ahead

Freezable

Nutrition: per serving

Calories: 827kcals
Fat: 31.6g (11g saturated)
Protein: 35.3g
Carbohydrates: 96.6g carbs (40.3g sugar)
Salt: 2g

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Ingredients

1 tbsp olive oil
500g beef mince
1 large onion, roughly chopped
2 green peppers, roughly chopped
2 medium carrots, roughly chopped
1kg sweet potatoes, roughly chopped
150ml soured cream
Generous grating of whole nutmeg
½ x 283g jar balti paste (we like Patak’s)
410g can chickpeas, drained
100g sultanas
Handful fresh coriander, chopped

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Method

Heat the oil in a large non-stick saucepan, add the mince, onion, peppers and carrots and cook over a medium heat for 15 minutes, stirring frequently, until just golden brown.
Meanwhile, boil the sweet potatoes in a pan of salted water for 10-15 minutes until tender. Drain, then mash with the soured cream and grated nutmeg. Season well.
Preheat the oven to 200°c/fan180°c/gas 6. Stir the balti paste and 400ml water through the mince mix, add the chickpeas, sultanas and coriander and simmer for 10 minutes.