INGREDIENTS Serves 5-6
750 g pack of extra lean mince beef
1 large onion
400 g can of chopped tomatoes
2 tbsp korma curry paste
Half a beef stock cube
1 tsp olive oil
Heat the olive oil in a pan. Peel and chop the onion. Cook on a medium heat for about 10 minutes with the lid on. Add a splash of water if needed and stir occasionally.
Add the mince beef and cook for another 5 minutes, stirring so it browns evenly. Add the korma paste, giving it a stir through. Tip in the chopped tomatoes and sprinkle on the stock cube. Stir through and simmer on a low heat for about 10 minutes. Take off the heat and leave to cool. Peel and chop the potatoes and boil until a knife goes into them easily, about 15 minutes. Drain and mash with half of the cheddar.
Divide the beef mixture between your individual bowls and top with the mashed potato.
At this stage the pies can be allowed to cool and frozen. Thaw thoroughly and then continue with the next stage.
Sprinkle the remaining cheddar over the pies and cook at 200 / 180 fan for about 30 minutes or until golden on top.
Serve with veggies, a green salad or some garlic bread.
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