Directions

1. 1. Brown the meat in a large frying or sauté pan 2. Drain the mixture through a sieve to remove the excess fat from the mince and set aside 3. In the same pan as you browned the meat in, add the oil and cook the onions until soft and translucent 4. Add the mince back into the pan with any resting juices and set the heat to medium 5. Next add the Coriander, Cumin and Curry powders and stir thoroughly to combine, the mixture will be quite dry but do not worry. 6. Now add the tins of tomatoes, tomato puree, red wine, stock and Worcestershire sauce and give it all a good stir 7. Bring to the boil, put a lid on the pan and then reduce the heat to a low simmer and cook for 1 hour 8. Switch on the oven and set to 180 degrees Centigrade 9. Now you can make the mashed potatoes 10. Peel and cut each potato into quarters and boil in water until you can put a knife through each piece without any resistance 11. Strain the potatoes and then mash. We use a Potato Riser to do this which is much better than mashing as there are no lumps! 12. Add a small knob of butter and a dash of milk to the potatoes and combine to form a silky mixture 13. Remove the lid from the meat mixture after 1 hour and check the consistency. If is too watery leave the lid off and simmer for another 10 minutes 14. Put the mixture into an oven proof casserole dish and then pile over the mashed potato and smooth using a fork 15. Grate some cheese over the top and then cook in the oven for about 35 minutes until the top is golden