Curried Cottage Pie

• 500g beef mince
• 1 brown onion, diced
• 2 medium carrots, diced
• 3 large potatoes
• 1/4 cup tomato paste
• 1 tblspn curry powder
• 1 tspn turmeric
• 1/2 tspn cumin
• 2 whole tomatoes, diced
• 1 cup beef stock, more if needed
• Salt and pepper to taste
• Grated tasty cheese
• Cream
• Parmesan cheese
• Butter
• Oil for frying
• Cornflour to thicken

1. Heat oil in a deep frypan
2. Add beef and brown, breaking up any clumps.
3. Add onion and cook 2-3 minutes.
4. Add carrot, tomato paste and tomato, stir through.
5. Add stock, spices, curry powder, salt and pepper.
6. Bring to the boil, then lower to a gentle simmer.
7. Cover and cook 15-20 minutes.
8. If it begins to look too dry add more stock, but not too much.
9. In the meantime boil potatoes until tender.
10. Mash well until there are no lumps.
11. Add a good handful of grated cheese and enough cream to make the potatoes spreadable but not wet.
12. Mix cornflour with a little water and stir through cooked meat mixture, stir over heat until thickened.
13. Allow to cool slightly
14. Spoon meat mixture into a baking dish.
15. Top with mashed potato, using a fork create a ridged pattern on the top.
16. Dot all over with butter and sprinkle with finely grated parmesan.
17. Place in a pre-heated oven at 170C for 30-35 mins or until top is golden.
18. Serve and enjoy.