500g Beef Mince
4 Baking Potatoes
2 Large Onions
3 Carrots
1 tbsp Mustard
100ml Milk
4 tbsp butter
250ml good beef stock (use a whole stock cube even though it's only 250ml)
1 tbsp Olive Oil
Salt & Pepper
4 tbsp Pataks Vindaloo Paste
Optional: misc fixed vegetables, frozen mixed veg is fine, use fresh of you can
Optional: Thickening granules if your filling isn't thickening up well
Method
1 Preheat oven to 180°C (170°C fan)
2 Peel, chop and boil potatoes
3 Peel, chop and fry the carrots and onions in the olive oil and the Vindaloo Paste
4 Add the mince, stir and cook
5 Add the water
6 Drain and mash the potatoes with the milk, butter and mustard (use a potato ricer of you can)
7 Reduce the filling over a medium heat, thicken with thickening granules as needed
8 Season with salt and pepper, tasting as you go, until the flavours are enhanced but before it tastes salty
9 Assemble pie and cook in oven for 20 minutes or until browned, when ready, brown under grill if necessary
Serve with courgettes
