Spicy Shepherds Pie

1. Heat the oven to 190°C.
2. Fry the mince without oil in a non-stick frying pan or cast iron skillet, breaking it up as it browns. Transfer to a colander, set over a bowl to drain.
3. Wipe the pan with kitchen paper and add 2 tbsp olive oil. Cook the onions over a low heat for 10 minutes or until softened.
4. Add Shemin’s Indian Curry Paste with a splash of water and cook on a low heat for 4 minutes.
5. Return the mince to the pan (discard the drained juices), add the peas, pour in the chopped tomatoes and stir in the fresh coriander. Simmer on a medium to low heat for about 20 minutes, lid off, stirring occasionally, until the mixture is thick and saucy. Season, then pour the mixture into a high sided baking dish or if using a cast iron skillet, then you can keep using that as it will be fine in the oven.
6. Mix Shemin’s Garam Masala with your mashed potato and spoon over the top of the mince. Top with grated cheddar cheese.
7. Cook in the oven for 30 minutes until the sauce is bubbling and the top goes brown and crispy.

Tips

• For a vegetarian / vegan option, use a mince meat substitute like quorn and you can leave out the cheese or use vegan cheese.