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
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.