Name: Curry shepherd's pie with chilli mashed potato topping
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bake
Ingredients: potatoes mashed; 1.00 kg potatoes peeled and cubed; 50.00 ml butter; 1.00 red chilli deseeded, finely chopped; 45.00 ml milk; 30.00 ml fresh coriander chopped; salt; 15.00 ml olive oil; 1.00 onion large, chopped; 3.00 garlic cloves, crushed; 1.00 fresh chillies deseeded, finely chopped; 10.00 ml coriander ground; 10.00 ml garam masala or medium curry powder; 500.00 g beef mince lean; 1.00 carrots grated; 10.00 ml flour cake; 150.00 ml stock vegetable or chicken; 45.00 ml tomato purée; 30.00 ml fresh coriander chopped; sea salt and freshly ground black pepper

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Ingredients (20)

	potatoes — mashed
1.00 kg	potatoes — peeled and cubed
50.00 ml	butter
1.00	red chilli — deseeded, finely chopped
45.00 ml	milk
30.00 ml	fresh coriander — chopped
	salt

CURRY SHEPHERD'S PIE

15.00 ml	olive oil
1.00	onion — large, chopped
3.00	garlic — cloves, crushed
1.00	fresh chillies — deseeded, finely chopped
10.00 ml	coriander — ground
10.00 ml	garam masala — or medium curry powder
500.00 g	beef mince — lean
1.00	carrots — grated
10.00 ml	flour — cake
150.00 ml	stock — vegetable or chicken
45.00 ml	tomato purée
30.00 ml	fresh coriander — chopped
	sea salt and freshly ground black pepper

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Method:

Boil the potatoes in lightly salted water until tender and drain. Heat the butter in a pan and stir-fry the chilli for 30 seconds over medium heat.
Mash the potatoes with the butter and chilli, milk and coriander leaves and season to taste with salt and pepper.
Heat a large pan and add the oil. Fry the onion and garlic until tender. Add the chilli, coriander and masala and stir-fry for another minute.
Add the mince and fry until the meat is lightly browned. Stir in the carrot and flour and heat for another minute. Add the stock and tomato purée. Cover and simmer slowly for about 35 minutes, stirring occasionally. Season to taste with salt and pepper.
Preheat the oven to 190ºC and spray four small ovenproof serving dishes or one medium-sized oven dish with non-stick spray.
Stir the chopped coriander leaves into the mince and spoon the mixture into the ovenproof dishes. Top with the mashed potatoes and bake for 20-25 minutes until the topping is lightly browned. (Brown the dish under the oven grill for a few minutes if desired.) Serve hot.
Makes 4 individual or 1 medium-sized shepherd’s pie.