2 tbsp vegetable oil
500g beef mince
1 large clove garlic, finely chopped
1 onion, finely chopped
1 tbsp Spice Fusion Madras Curry blend
2 tbsp tomato paste
½ cup tomato pieces
Salt and black pepper to taste
1 cup chopped parsley
3 cups mashed potato
2 tbsp butter
1 bunch Italian flat-leaf parsley
Heat the oil in heavy-based saucepan, add the onion and garlic and sauté until onion is
golden brown and caramalised, about 5 minutes.
Add Madras Curry blend, stir for a few seconds, then add mince, breaking it up with a wooden
spoon and stirring occasionally until it is no longer pink.
Stir in tomato pieces and paste; lower heat and simmer for about 20 minutes.
Check seasoning and add salt and pepper to taste.
Add half of the meat to a casserole dish, cover with half of the mashed potato.
Sprinkle over half of the chopped parsley, then more meat sauce and another layer of mashed potato.
Sprinkle final layer with remaining chopped parsley, breadcrumbs and a few knobs of butter.
Bake in a moderate oven for about 20 minutes until heated through and golden brown.
Serve with a side salad or vegetables.