Shepherds Pie with a Twist

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 kg lamb mince
• 1 tbsp Keens Curry
• 2 tbsp plain flour
• 2 cups beef stock
• 2 tbsp tomato sauce
• 1/2 cup frozen peas
• 1 tsp Keens Curry extra
• MASHED POTATO
• 6 medium (1.2kg) potatoes, peeled, chopped
• 1/2 cup hot milk
• 40 g butter, chopped
• Salt and freshly ground pepper

Method

1. For mashed potato, add potatoes to a pan of cold water, bring to the boil. Simmer, covered, for 20 minutes or until soft. Drain potatoes; return to pan. Mash potatoes with milk and butter; season to taste.
2. Heat half the oil in a large heavy-based pan. Add onion and carrot; cook, stirring, until onion is soft.
3. Heat remaining oil in same pan. Cook mince, in batches, until browned. Add KEEN’S curry powder; cook, stirring, until fragrant. Add flour, stir until combined; gradually stir in stock, sauce and peas; bring to the boil. Simmer, covered, for about 15 minutes or until mixture is thickened. Season to taste.
4. Preheat the oven to 250c (230c fan-forced). Transfer mince mixture to an ovenproof dish (2-litre/8-cup capacity). Top with mashed potato and dot with a little extra butter. Sprinkle top with extra KEEN’S curry powder. Place dish on an oven tray. Bake about 15 minutes or until browned. Suitable to freeze. Potato suitable to microwave.