Curried Beef Cottage Pie with Tomato Sambal

How To Make Curried Beef Cottage Pie with Tomato Sambal

1. Preheat the oven to 200°C.
2. Heat the oil in a large pot or deep-sided pan over a medium heat. Add the mince and allow to brown for 2 minutes before breaking it up and cooking for a further 2 minutes until evenly browned.
3. Add the onion, bay leaves and curry leaves. Season with salt and freshly ground black pepper. Cook until the onion begins to soften.
4. Add the garlic, ginger, turmeric and chilli paste and cook for 5 minutes until fragrant.
5. Add the curry powder and stir well to combine. Cook for 1 minute to toast the spices.
6. Add enough water to just cover the mince mixture. Simmer over a medium heat until the liquid has reduced by half.
7. Stir through the frozen peas and remove from the heat.
8. Meanwhile, cook the potatoes in a large pot of salted boiling water until tender. Drain well and return to the pot.
9. Add the butter and enough milk to create a smooth, creamy mash. Season to taste with salt and black pepper.
10. Spoon the mashed potato over the curried mince mixture and spread evenly to cover the surface.
11. Bake for 20 minutes, or until the topping is lightly golden.
12. To make the sambal, combine the red onion, tomatoes, chilli, vinegar, sugar and a pinch of salt in a bowl. Mix well and allow to stand for a few minutes before serving.
13. Serve the cottage pie hot with the tomato sambal alongside.