Bombay Beef and Lentil Pie

Name: Thermomix recipe: Bombay Beef and Lentil Pie
Prep time: 15 min
Cook time: 50 min
Ingredients: 100 parmesan cheese cubed; 100 Grams mature cheddar cheese cubed; 800 Grams waxy potatoes, peeled and cubed; enough water to cover; pink salt flakes as needed; 1 Teaspoon garlic powder; 1 Tablespoon ground turmeric; generous amount black pepper freshly ground; 80 Grams butter; 80 Grams cream; 1 Handful fresh coriander or cilantro roughly chopped; 1 Tablespoon Extra Virgin Olive Oil (EVOO); 2 cloves garlic; 1 brown onion peeled and halved; 1 red chilli (de-seed if you wish for less heat, but there is so much going on you won't notice); 1 heaped Teaspoon yellow curry powder; 1 Teaspoon ground coriander; 1 Teaspoon ground cumin; 1 Teaspoon yellow mustard seeds; 1 Teaspoon garam masala; 2 small carrots, roughly chopped; 1 capsicum/bell pepper red, cored and roughly chopped; pink salt flakes to taste; 2 stalks celery, sliced; 1 x 400 Gram crushed tomatoes; 80 Grams tomato paste; 500 Grams minced beef; 1 x 350-400 Grams tinned lentils, drained; pink salt flakes and black pepper to taste

Serves 8 Prep Time 15 minutes Cook Time 50 minutes Rated:

A fragrant twist on a classic comfort dish, our spiced Bombay beef and lentils topped with golden turmeric mash.

This Bombay-inspired cottage pie is where hearty comfort meets bold, warming spice. Think rich, simmered beef infused with cumin, coriander, garam masala and a hint of chilli, balanced by earthy lentils for added texture and nourishment. Topped with a creamy turmeric-infused mash that bakes to a golden crust, this dish brings colour, depth and a subtle nod to Indian flavours while still delivering all the cosy familiarity of a traditional cottage pie. It’s the kind of meal that feels both grounding and a little bit exciting—perfect for cooler nights or when you want to elevate your weeknight dinner game.

Need

The Turmeric Mash
100 parmesan cheese cubed
100 Grams mature cheddar cheese cubed
800 Grams waxy potatoes, peeled and cubed
enough water to cover
pink salt flakes as needed BUY
1 Teaspoon garlic powder
1 Tablespoon ground turmeric
generous amount black pepper freshly ground
80 Grams butter BUY
80 Grams cream BUY
1 Handful fresh coriander or cilantro roughly chopped
The Beef and Lentils
1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
2 cloves garlic
1 brown onion peeled and halved
1 red chilli (de-seed if you wish for less heat, but there is so much going on you won't notice)
1 heaped Teaspoon yellow curry powder
1 Teaspoon ground coriander
1 Teaspoon ground cumin
1 Teaspoon yellow mustard seeds
1 Teaspoon garam masala Recipe
2 small carrots, roughly chopped
1 capsicum/bell pepper red, cored and roughly chopped
pink salt flakes to taste BUY
2 stalks celery, sliced
1 x 400 Gram crushed tomatoes
80 Grams tomato paste
500 Grams minced beef
1 x 350-400 Grams tinned lentils, drained
pink salt flakes and black pepper to taste BUY

Do

1: To make the mash: Place cheeses into the Thermomix bowl and mill 10 sec/speed 10. Tip into a separate bowl and set aside.
2: Prepare potatoes and place into the Thermomix bowl, cover with water and add the salt. Cook 20 min/100°C/Reverse/speed 1. Smaller pieces of potato may cook quicker than larger (obviously).
3: Drain off any residual water and add garlic powder, turmeric, pepper, butter and cream. Mash 10 sec/seed 6.
4: Add 1/2 the cheese and stir through 4 sec/speed 6. Scrape into a separate container and set aside.
5: To make the beef and lentils: In clean Thermomix bowl, place the EVOO, garlic, onion and chilli and chop 3 sec/speed 6.
6: Saute 5 min/Varoma/speed 1/MC off.
7: Add curry powder and all the spices, as well as all the vegetables, including the tinned tomatoes and tomato paste. Cook 20 min/100°C/Reverse/speed 1. Season to taste with salt and pepper.
8: Preheat oven to 180°C and butter a large lasagne dish or baking dish with deep sides. Set aside.
9: Add the remaining ingredients to the vegetable mixture in the Thermomix bowl and mix through 4 sec/Revers/speed 6 finishing with a spatula as needed.
10: Scrape into the buttered baking dish and spread evenly. Top with the mashed potato and finish with remaining cheese.
11: Bake for at least 30-40 minutes until bubbling and fragrant. You can cook for longer if you like a darker finish!
12: Serve hot, with a side salad or steamed veggies. This makes a lot and is delicious the next day and the day after that!

Served with

Steamed Veggies With Feta And Lemon

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Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!