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.