Ingredients
- 1 kg potatoes, peeled and cubed
- 15 ml (1 Tbsp) vegetable oil
- 500 g beef mince
- 1 onion, peeled and chopped
- 1 green pepper, chopped
- 2 carrots, peeled and cubed
- 15 ml (1 Tbsp) crushed fresh garlic
- 30 ml (2 Tbsp) Rajah mild masala curry powder
- 1 x 400 g tin chopped tomatoes
- 1 Knorrox beef stock cube
- 250 ml (1 cup) water
- 250 ml (1 cup) frozen peas
- 100 g butter
- 250 ml (1 cup) milk
- 5 ml (1 tsp) aromat
Directions
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Bring a large pot of salted water to the boil. Add the cubed potatoes and cook them until they are soft enough to mash. Drain the potatoes, then return them to the pot.
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Mash the potatoes until there are no lumps visible, then stir in the butter, milk and Aromat, to taste. Set aside.
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Heat the oil in a large pot, add the mince and brown it until there are no traces of pinkness left in the meat.
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Add the onion, green pepper, carrots, garlic and Rajah Mild Masala Curry Powder. Stir well, and continue cooking until the onions and peppers are soft.
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Heat the oven to 180 °C.
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Add the tomatoes, Knorrox Beef Stock Cube and water. Turn down the heat and cook over a low heat for about 20 minutes, or until the liquid in the mince mixture has reduced. In the last 5 minutes of cooking, add the frozen peas. Tip the mixture into a greased ovenproof casserole dish.
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Spoon the mashed potatoes over the top of the mince layer, and smooth the mash to the edges of the dish.
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Bake at 180 °C for 20-25 minutes, or until the mince is piping hot and the mash is golden.
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Let the pie stand for 5-10 minutes before serving.
