• 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.

10 mins
25 mins
6 people

A delicious and nutritious cottage pie packed with lightly curried pilchards and plenty of healthy fresh vegetables, topped with creamy mashed potatoes and bubbling melted cheese.
Serve with peas or a green salad.

INGREDIENTS
1 kg potatoes peeled and cut into chunks
1 tbsp butter
1/2 cup milk
salt and freshly ground black pepper to taste
vegetable oil for frying
1 onion finely chopped
2 carrots peeled and grated
2 celery sticks finely chopped
2 tbsp Rajah Mild Masala curry powder
3 x 400 g tinned pilchards in tomato sauce
handful of fresh spinach leaves chopped
salt and black pepper to taste
1 cup grated cheese for sprinkling

DIRECTIONS
Preheat the oven to 220 degrees Celsius.
Bring a large pot of salted water to the boil and add the potatoes.
Cook until very soft – about 10 minutes. Drain and mash until smooth then add the butter, milk and season to taste.
In a medium-sized pan, heat the oil and fry the onions, carrots and celery until softened – about 10 minutes.
Add the Rajah Mild Masala curry powder and toast for 1-2 minutes until fragrant.
Add the pilchards (and their tomato sauce) with the spinach and bring to the boil.
Season well.
Spread the pilchard mixture into an ovenproof dish, top with the mash and sprinkle with grated cheese.
Bake in the pre-heated oven for 10 minutes or until golden and caramelised.