Serves 4 15 mins Prep 1 hour 0 mins Cooking
Serves 4 15 mins Prep 1 hour 0 mins Cooking
Per serving:
1
Place the mince in a large pre-heated non-stick saucepan, on a medium heat, with 2 tbsp of oil. Cook until an even golden brown.
2
Add the onion, carrot and celery. Cook for 8 minutes until soft.
3
Add the tomato paste and Very Lazy garlic and cook in the pan for 3-4 minutes until the tomato paste has slightly darkened.
4
Add the plain flour, curry powder and thyme. Cook for 2 more minutes.
5
Add the stock and Worcester sauce. Bring to a boil and then simmer for 15 minutes. Place in an oven proof dish and allow to cool slightly.
6
Cook the potatoes until soft, drain and steam dry, then mash until smooth. Mix in the milk, butter, seasoning and ¾ of the cheddar cheese.
7
Preheat the oven to 200C/180C fan/Gas 6.
8
Spread with a fork the mashed potatoes over the filling and rough up the edges to create a rough topping. Sprinkle with the remaining cheese.
9
Cook for 25-30 mins, until golden brown and crispy.
