Name: Curried cottage pie
Total time: 4200 s
Yield: 4
Ingredients: 750 gram Maris Piper potato; 20 gram butter; 1 pack 5% fat beef mince; 1 onion; 2 carrot; 1 jar hot madras paste; 1 tin chopped tomatoes; 1 beef stock cube; 150 gram frozen garden peas

Step 1

Cook the potatoes (750 g) in a large pan of salted boiling water for around 12 minutes or until tender. Drain, allow to steam-dry in the pan for a couple of minutes, then mash until smooth with salt, pepper and a knob of butter (20 g) . Set aside.

Step 2

Preheat the oven to 200°C/180°C fan/gas mark 6. Heat a large non-stick frying pan over a high heat.

Step 3

Add the mince (1 pack) to the hot pan, breaking it up with a wooden spoon. Cook until brown then set aside.

Step 4

Add a splash of oil to the pan and reduce the heat to medium before adding the diced onion (1) and carrots (2) . Season, then fry for 5-8 minutes until the onion is lightly golden.

Step 5

Add the mince back to the pan along with ¾ jar of the Cook With M&S hot madras paste (1 jar) (use it all if you like things extra spicy). Mix well and cook for 2 minutes.

Step 6

Add the chopped tomatoes (1 tin) , crumble in the beef stock cube (1) then add 300ml boiling water, bring to the boil, and cook on a medium heat uncovered for around 20 minutes, until you have a rich, thick sauce. Add the peas (150 g) for the final few minutes.

Step 7

Transfer the mince mix to an ovenproof dish, top with mash and fluff up with a fork. Bake for 20-25 minutes until golden on top.

Curried cottage pie

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