Curried Shepherd’s Pie

Step 1

Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.

Step 2

As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.

Step 3

Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.

Step 4

Meanwhile, preheat the broiler.

Step 5

Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.

Step 6

Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.

Step 7

Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.

Step 8

Run the mixture under the broiler until the top is golden brown. Serve immediately.