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Export 9 ingredients for grocery delivery
Step 1
Cook the Maris Piper potato (750 gram) in a large pan of salted boiling water for around 12 minutes or until tender. Drain, allow to steam-dry in the pan for a couple of minutes, then mash until smooth with salt, pepper and a knob of butter (20 gram). Set aside.
Step 2
Preheat the oven to 200°C/180°C fan/gas mark Heat a large non-stick frying pan over a high heat.
Step 3
Add the 5% fat beef mince (1 pack) to the hot pan, breaking it up with a wooden spoon. Cook until brown then set aside.
Step 4
Add a splash of oil to the pan and reduce the heat to medium before adding the diced onion (and carrot (2). Season, then fry for 5-8 minutes until the onion is lightly golden.
Step 5
Add the mince back to the pan along with ¾ jar of the tikka paste (1 jar) (use it all if you like the extra spice). Mix well and cook for 2 minutes.
Step 6
Add the chopped tomatoes (1 tin), crumble in the beef stock cube (then add 300ml boiling water, bring to the boil, and cook on a medium heat uncovered for around 20 minutes, until you have a rich, thick sauce. Add the British garden peas (150 gram) for the final few minutes.
Step 7
Transfer the mince mix to an ovenproof dish, top with mash and fluff up with a fork. Bake for 20-25 minutes until golden on top.
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