500g beef mince

1 brown onion, diced

2 medium carrots, diced

3 large potatoes

1/4 cup tomato paste

1 tblspn curry powder

1 tspn turmeric

1/2 tspn cumin

2 whole tomatoes, diced

1 cup beef stock, more if needed.

Salt and pepper to taste

Grated tasty cheese


Parmesan cheese 


Oil for frying.

Cornflour to thicken

Heat oil in a deep frypan

Add beef and brown, breaking up any clumps. Add onion and cook 2-3 minutes.

Add carrot, tomato paste and tomato, stir through.

Add stock, spices, curry powder, salt and pepper.

Bring to the boil, then lower to a gentle simmer. Cover and cook 15-20 minutes. If it begins to look too dry add more stock, but not too much.

In the meantime boil potatoes until tender. Mash well until there are no lumps. Add a good handful of grated cheese and enough cream to make the potatoes spreadable but not wet.

Mix Cornflour with a little water and stir through cooked meat mixture, stir over heat until thickened. Allow to cool slightly

Spoon meat mixture into a baking dish. Top with mashed potato, using a fork create a ridged pattern on the top. Dot all over with butter and sprinkle with finely grated Parmesan. Place in a pre-heated oven at 170C for 30-35 mins or until top is golden.

Serve and enjoy.

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