Ingredients

Method

• 3 T canola oil 
• 500 g Woolworths lean beef mince
• 1 large onion, halved and thinly sliced  
• 4 bay leaves
• 10 curry leaves 
• sea salt and freshly ground black pepper, to taste
• 1 punnet Woolworths prepared garlic, ginger, turmeric and chilli 
• 2 T mild curry powder 
• 200 g Woolworths freshly frozen garden peas
For the topping:  
• 1 kg Woolworths frozen mashed potatoes
• 1/2 cup water 
• 2 T butter (optional)
• 2 free-range eggs, beaten (optional) 
For the sambal, mix:  
• 1 red onion, thinly sliced into rings 
• 200 g cherry tomatoes, halved 
• 1 red chilli, thinly sliced
• 3/4 cup red wine vinegar 
• 1 T sugar  
• salt, to taste 

Method

Ingredients

1. Heat the oil in a large ovenproof saucepan or deep skillet over a medium heat. Add the mince and brown for 2 minutes, then break up using a wooden spoon and cook for a further 2 minutes to brown evenly.

2. Add the onion, bay leaves, curry leaves and season. Once the onions begin to soften, add the garlic, ginger, turmeric and chilli and cook for 5 minutes, or until fragrant.

3. Add the curry powder and mix to combine. Allow to toast, then add the peas and enough water to just cover all the ingredients. Cook until the liquid has reduced by half, then remove the pan from the heat and set aside.

4. Meanwhile, make the topping. Place the frozen mashed potato in a microwave-proof bowl and add the water and butter, if using. Microwave at one-minute intervals, mixing after each minute, until warm and smooth. Set aside to cool slightly, then stir in the egg if using.

5. Place spoonfuls of mashed potato on the mince, carefully smoothing the surface. Alternatively, place the mash in a piping bag and pipe onto the mince.

6. Preheat the oven to 200°C and place the dish in the oven. Cook for 20 minutes, or until the potato topping starts to brown.

7. Remove from the oven and serve with the sambal.

Find more mince recipes here

Photographer: Shavan Rahim
Videographer: Romy Wilson
Food assistant: Bianca Jones, Bianca Strydom