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600 gr beef mince
2 tblsp olive or coconut oil
1 onion chopped
2 minced garlic cloves
1 big bay leave
1 cinnamon stick
½ tsp garlic and herb spice
1 heaped tsp mixed herbs (crushed in your hand)
1 heaped tsp Rajah’s mild n spicy curry powder
1 grated tomato
2 Tblsp tomato paste
250 ml beef stock
2 large carrots, parboiled and diced
2 cups frozen peas
Freshly ground black pepper
Mash potato for topping **
Grated cheese for topping (optional)
Make mash potato and set aside.
Heat oil in a pot. Add onions, bay leave and cinnamon and fry till onion soft.
Add mince and break up stirring with a fork till it changes colour.
Add garlic, carrots and spices and fry for another 10 minutes.
Add tomato, tomato paste and stock and simmer another 15 minutes till liquid reduced by half.
Add peas and simmer till peas have cooked through.
Discard bay leaf and cinnamon stick.
1 stock cube
1 tsp baking powder
1 tblsp white onion soup powder
2 tblsp butter
Milk as needed
Salt and pepper
Bring potatoes cut into even chunks to a boil in cold water.
Add a stock cube (vegetable or chicken).
Once tender drain in colander and return to warm pot.
Mash with potato masher till potatoes broken down.
Add baking powder, soup powder, egg and butter, salt and pepper.
Using an electric mixer on low mix the potato gradually adding the milk till desired consistency reached. (DO NOT USE A BLENDER).
Preheat oven to 180 degrees C. Layer a baking dish with thin layer of mashed potato.
Using a slotted spoon transfer the mince mixture to the dish.
Spread mashed potato on top.
Sprinkle with cheese if using or just drag a fork across to create a dragging design.
Bake until golden – about 10 minutes.
Prepared, tried and tested by: Melanie Kramar @ Global Food Flavors