Keema cottage pie

Serves 4, ready in 1 hour

• 6 garlic cloves

• 5cm piece fresh root ginger, peeled and roughly chopped

• ½ small pack fresh coriander

• 2½ tbsp mild curry powder

• ½ tsp ground cumin

• ¼ tsp ground cinnamon

• 2 tsp ground coriander

• 2 large onions, diced

• 5 tbsp tomato purée

• 750g lean beef mince (5% fat or less)

• 1 beef stock cube, crumbled

• 200g passata

• 160g frozen peas

• Boiled or steamed broccoli florets, to serve

FOR THE MASH:

• 3 medium potatoes, cut into chunks

• 1 medium sweet potato, cut into chunks

• ½ tsp turmeric

• 1 tbsp mild curry powder

1 Put the garlic, ginger, fresh coriander, spices and 100ml water in your food processor and blitz to a smooth paste (or use a stick blender and a jug).

2 Place a large non-stick saucepan over a medium heat and add your paste. Cover and cook for 5 minutes, adding a little water if it’s looking dry. Add the onions and tomato purée and cook for 10 minutes, then stir in the beef and cook for a further 10 minutes, stirring often.

3 Meanwhile, make the mash. Cook the potatoes, sweet potato, turmeric and curry powder in a saucepan of boiling water for 15 minutes or until tender, then drain, mash and season to taste.

4 Preheat your oven to 200°C/fan 180°C/gas 6. Add the stock cube, passata and 300ml boiling water to the onions and cook for 5 minutes, then add the peas and cook for another 5 minutes.

5 Spoon the beef mixture into an ovenproof dish. Top the pie with the mash, level with a fork and cook in the oven for 15 minutes. Serve hot with the broccoli.