Spiced cottage pie

Instructions

Tap a step to mark it done

1. 1 Heat the oil in a large saucepan over a medium-high heat and fry the sliced onions until golden, about 5-6 mins. Stir in the garlic and ginger, and cook for 5 mins more, stirring often to prevent catching. Add all the spices and continue cooking for 10 mins, adding a splash of water if it starts to stick.
2. 2 Stir in the tomato purée and beef mince. Turn up the heat to high and cook until the meat is browned and the oil begins to separate from the mixture, about 15 mins. Add the carrots and beef stock. Stir well and simmer, uncovered, for 30-40 mins, or until the mixture thickens.
3. 3 Meanwhile, to make the spiced mash, tip the potatoes into a saucepan, cover with cold water and salt well. Bring to the boil and cook for 8-10 mins until tender but still holding their shape. Drain well and leave to steam-dry for a few minutes. Mash the potatoes until smooth. Heat the oil in a frying pan over a high heat and fry the sliced onion until deep golden brown. Remove from heat, stir in the butter and chilli flakes until melted, then mix into the mash. Season with salt.
4. 4 Season the beef to taste, then stir in the peas and simmer for a further 10 mins. Remove from heat and discard the bay and cinnamon stick. Stir in half the lime juice, adding the rest if needed. Transfer the spiced beef mixture to a deep ovenproof baking dish (about 25 x 18cm), and set aside to cool slightly.
5. 5 Heat the oven to 200C/180C fan/gas 6. Spoon or pipe the spiced mash over the filling, spreading it evenly to cover. Bake for 20-25 mins until the topping is golden. Top with the red onion, coriander and chopped chilli. Serve hot.