Ingredients
Directions
- 1
Heat the olive oil over medium heat in a large, deep pan. Add the onion, carrots and then garlic. Cook, stirring, for 3–4 minutes, until softened. Increase the heat to high, add the beef and cook for 4–5 minutes or until starting to brown.
- 2
Stir in the flour, curry powder followed by the tomato paste. Add the beef stock, and Worcestershire sauce. Bring to a simmer, then reduce the heat to medium–low so that the sauce is just simmering.
- 3
Cover and cook for 10 minutes. Uncover and cook for a further 20 minutes, stirring regularly. The sauce will thicken into a lovely gravy. Set the filling aside to cool.
- 4
Now make your mash potato topping: bring a large pot of salted water to the boil. Add the peeled, quartered potatoes to the water and cook for 15–20 minutes until soft enough to pierce with a fork. Drain the potatoes and allow them to steam-dry for 1–2 minutes. Add the butter and mash the potatoes twice around the pot before adding the milk. Continue to mash until smooth and fluffy, and season with the salt.
- 5
Assemble your pie: preheat the oven to 180 deg fan-forced. Transfer the beef mixture into a large baking dish (or 2 smaller ones). Spoon the mashed potato on top of the beef mixture and use the back of a spoon to spread it out evenly. Use a fork to rough up the surface gently. Sprinkle with parmesan.
- 6
Bake for 30 minutes or until the topping is golden and crispy.
