· 500 g pack lean minced meat (lamb or beef) or vegan mince alternative
· 1 onion chopped
· 1 tsp chopped garlic
· 1 tsp chopped ginger
· 2 carrots chopped into small chunks
· 2 tbsp katsu curry paste
· Real soy sauce (fermented), to season
· 200 ml hot stock (lamb, beef, chicken or veg)
· 100 g frozen peas
· 900 g potatoes regular or sweet potatoes
· 85 g butter or vegan alternative
· 3 tbsp dairy milk or unsweetened dairy-free alternative
· 1 lime half juiced, sliced into quarters to serve
· handful coriander leaves separated & rough chopped, to serve
Instructions
· In a large non-stick frying pan, cook the mince, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins.
· Add the Katsu Curry Paste and some soy sauce to season and cook for a further few mins until fragrant.
· Pour in the stock, bring to the boil, tip in the peas and cook for a further 5 mins or so until the peas are cooked and most of the liquid has evaporated.
· Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, then mash with 85g butter and 3 tbsp milk.
· Heat oven to 200C/180C fan/gas 6. Transfer the mince mixture to an overproof baking dish and top with the potatoes and ruffle with a fork.
· Then bake for 30-35 mins until potatoes are golden, and the mince is bubbling through at the edges.
· Serve while still piping hot with lime wedges on the side and coriander scattered on top.
