Japanese Curry Cottage Pie

Steps

1. 1

   Preheat your oven to 220°C (425 °F) (425°F (220 °C)).

2. 2

   Boil the potatoes in salted water until they are soft enough to mash.

3. 3

   While the potatoes are boiling, heat up a pan or wok over medium-high heat and add spray oil.

4. 4

   Add the beef mince to the pan. Once the mince is almost cooked through, add the quartered carrot and frozen peas. Cook until the vegetables are soft.

5. 5

   Add the 3 curry mix cubes and 300ml of water to the pan. Stir until the cubes are completely dissolved.

6. 6

   Simmer the meat mixture for 5 minutes. If the mixture becomes too dry, add a little more water. Remove from heat once thickened.

   Start 5-minute timer
7. 7

   Drain the boiled potatoes and mash them thoroughly.

8. 8

   Add the 2 tbsp of low fat milk, 30g of butter, and salt and pepper to the mashed potatoes, mixing until smooth.

9. 9

   In a baking dish, spread the meat and curry mixture into an even layer.

10. 10

    Top the meat layer with the mashed potato layer, spreading it to the edges.

11. 11

    Bake in the preheated oven for 20-25 minutes until the top is golden.

    Start 20-minute timer