Mash

1. Bring the 4 to 5 chopped potatoes to a boil in cold water with 1 stock cube.
2. Cook until fork-tender, then drain well and return them to the warm pot so excess moisture can steam off.
3. Mash the potatoes until mostly smooth.
4. Add 1 tsp baking powder, 1 tbsp white onion soup powder, 1 egg, 2 tbsp butter, plus salt and black pepper to taste.
5. Using an electric mixer on low, slowly beat while adding milk as needed until creamy and spreadable.
6. Don’t overmix and definitely don’t use a blender, or you’ll end up with glue.
7. Set aside.

Beef Filling

1. Heat 2 tbsp olive or coconut oil in a large pot over medium heat.
2. Add 1 chopped onion, 1 bay leaf, and 1 cinnamon stick, then cook until the onion softens and smells sweet.
3. Add 600 g beef mince, breaking it up with a fork until browned and no pink remains.
4. Stir in 2 minced garlic cloves, 2 diced carrots, 1/2 tsp garlic and herb spice, 1 heaped tsp mixed herbs, and 1 heaped tsp mild and spicy curry powder.
5. Cook for about 10 minutes so the spices mingle properly.
6. Stir in 1 grated tomato, 2 tbsp tomato paste, and 250 ml beef stock.
7. Simmer uncovered for about 15 minutes until the liquid reduces by roughly half and the mixture thickens.
8. Add 2 cups frozen peas and cook another 5 minutes until heated through.
9. Season with freshly ground black pepper, then discard the bay leaf and cinnamon stick.

Bake

1. Preheat the oven to 180°C (350°F)
2. Spread a thin base layer of mash in a baking dish
3. Spoon the beef mixture on top of the mash, using a slotted spoon, so it stays rich and not watery.
4. Spread the remaining mash evenly over the top.
5. Sprinkle with grated cheese if using, or drag a fork across the surface for those crispy ridges.
6. Bake for about 10 to 15 minutes, or until the top turns golden and lightly crisped.
7. Let it rest for 5 minutes before serving so it holds together better.