Curried Cottage Pie with Cheesy Turmeric Mash

1. Heat a little oil in a large pan over medium heat. Add the diced onion and carrots and cook for 5–8 minutes until softened and lightly golden.

2. Stir in the garlic paste, Hot Curry Powder and Hot Smoked Paprika. Cook for 30–60 seconds, stirring constantly, until fragrant.

3. Add the beef mince and cook, breaking it up, until well browned with no pink remaining. Season with salt and pepper.

4. Stir in the tomato purée and cook for 1–2 minutes to deepen the flavour, then add the chopped tomatoes or passata, stock and Worcestershire sauce. Bring to a gentle simmer and cook uncovered for 20–30 minutes, stirring occasionally, until thick, rich and glossy. Taste and adjust seasoning.

5. Meanwhile, put the potatoes in a large pan of salted cold water. Bring to the boil and cook for 15–20 minutes until completely tender. Drain well and allow the steam to escape for a minute.

6. Mash the potatoes with the butter and milk or cream until smooth, then mix in the grated cheddar. Season with salt and pepper, then fold through the chopped coriander, chilli flakes and turmeric. The mash should be soft and spreadable but not runny.

7. Preheat the oven to 200°C (180°C fan). Spoon the curried mince into a large baking dish and level the surface.

8. Dollop the mash over the mince and spread gently to cover. Rough up the surface with a spoon or fork to create crispy peaks.

9. Bake for 20–25 minutes until golden, bubbling and lightly crisp on top. Serve with an extra sprinkling of fresh coriander.