Course: dinner, Main Course Cuisine: Fusion, Japanese Keyword: cottage pie, katsu curry recipes, shepherds pie
Preferred oil for frying
500 g pack lean minced meat (lamb or beef) or vegan mince alternative
1 onion chopped
2 carrots chopped into small chunks (or grated finely to hide veggies from the kids!)
50-100 grams Fused Katsu Curry Paste depending on the intensity of katsu flavour you want to add to this classic casserole!
Soy Sauce to season
200 ml hot stock (lamb, beef, chicken or veg)
100 g frozen peas
900 g potatoes regular or sweet potatoes
85 g butter or vegan alternative
3 tbsp dairy milk or unsweetened dairy-free alternative
1 lime half juiced, sliced into quarters to serve
handful coriander leaves separated & rough chopped, to serve
Add oil to a large non-stick frying pan and cook the onion for a few minutes. Then add the garlic and ginger followed by the mince and carrots, stirring often, until the meat is browned and the carrots are starting to soften, about 8 mins.
Add the Katsu Curry Paste and some soy sauce to season and cook for a further few mins until fragrant.
Pour in the stock, bring to the boil, tip in the peas and cook for a further 5 mins or so until the peas are cooked and most of the liquid has evaporated.
Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, then mash with 85g butter and 3 tbsp milk.
Heat oven to 200C/180C fan/gas 6. Transfer the mince mixture to an overproof baking dish and top with the potatoes and ruffle with a fork.
Then bake for 30-35 mins until potatoes are golden, and the mince is bubbling through at the edges.
Serve while still piping hot with lime wedges on the side and coriander scattered on top.
Recipe Courtesy of:Fused by Fiona Uyema