Serves 4
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For the mash:

  1. Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the mince until browned with no pink bits remaining. Remove from the pan and set aside. Put the remaining oil into the same pan over a low heat and cook the onion, carrots and celery for 15-20 minutes until soft.
  2. Add the garlic, flour, tomato purée and curry powder. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the beef to the pan.
  3. Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is thick. Season well, then add the peas and cook for two minutes. Discard the bay leaves and thyme stalks.
  4. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then return to the pan and steam dry for 1-2 minutes. Mash well with the milk and butter, then season with some salt and pepper.
  5. Spoon the meat and gravy into an ovenproof dish and carefully spoon over the mash to cover. Brush with the beaten egg.
  6. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and cook for 25-30 minutes or until the topping is golden and the pie is bubbling around the edges.

Nutrition Facts

Per serving: 556kcals, 18.2g fat (6.6g saturated), 51.7g carbs, 9.2g sugars, 46.1g protein, 9.3g fibre, 0.657g sodium

Try topping with sweet potato mash for something different!