MINI CURRY SHEPHERD’S PIES WITH BUTTERNUT MASH

SERVES 6 PREPARATION: 15 MIN COOKING: 1¼ HOURS

500g beef goulash, cut into bite-size cubes salt and pepper 20ml (4t) coconut oil 1 onion, chopped 2-3cm fresh ginger, grated 2 garlic cloves, chopped 5ml (1t) flour 17ml (1 heaped T) garam masala 1 cinnamon stick 4 cardamom pods 1 can (400g) chopped tomatoes and equivalent amount of water salt and pepper MASH 500g butternut, peeled and cubed salt and pepper 15ml (1T) coconut oil 60ml (¼c) milk 5ml (1t) toasted cumin seeds Preheat the oven to 200°C. Grease 6 small ramekins. 1 Season the beef with salt and pepper. Heat half the coconut oil in a pot over medium-high heat and brown the beef in batches. Remove from the pot and set aside. 2 Add the remaining oil to the pot and cook the onion with the ginger, garlic, flour, garam masala, cinnamon and cardamom for about 5 minutes or until softened. 3 Add the beef and tomatoes, pour in half the water and stir well. Turn the heat up and bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour or until the meat is tender and the sauce has thickened. Add more water if needed. 4 Once the meat is tender, remove the cinnamon stick and season with salt and pepper. 5 Mash Put the butternut in a pot of cold salted water and bring to the boil. Cook until soft, drain and leave to cool completely. Add the coconut oil, milk, toasted cumin seeds, salt and pepper and mash well. 6 Spoon the meat into the ramekins. Top with the butternut mash and bake for 15 minutes.