With the addition of curry powder, this caserole is a spicy twist on a family favourite. And feel free to experiment with the addition of chopped hot spicy peppers if you desire more of a kick. I like to use a mixture of ground beef and pork. You could stick to the tradition of using ground lamb if you prefer.
Portion size6 servings
peeled (about 1 lb/500 g)
frozen mixed vegetables
(eg. peas, corn, carrots, beans or any combination)
1. Wash and peel potatoes. Mince garlic and chop onion and tomato. Meanwhile, bring a large pot of salted water to a boil, add potatoes and cook until tender, about 15 minutes. Then drain and put potatoes into a big mixing bowl. Add milk and butter to cooked potatoes, and mash or whip until smooth and creamy. 2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, thyme, and garlic until beef is evenly brown. Stir in beef broth, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, veggies. Cook until thickened; season with salt and pepper. Spoon into a casserole dish. Then add and evenly spread the mashed potatoes over the meat mixture. 3. Preheat oven to 350 degrees F and put the caserole dish on the medium rack for about 15 minutes until bubbling. Then turn oven to broil for 400 degrees F and place under broiler for 3 to 5 minutes, or until potato topping is speckled with brown. 4. Cut and scoop out a generous portion on a plate, and enjoy as is or serve with a side salad.