Cooking oil spray, to grease
800g Dutch cream potatoes, peeled, cut into chunks
165ml can coconut milk
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp extra virgin olive oil
500g lamb mince
1 brown onion, finely diced
1/3 cup korma curry paste
400g can whole cherry tomatoes
1 cup frozen peas
Coconut yoghurt, mango chutney and coriander, to serve
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Grease four 1 1/4 cup-capacity ovenproof dishes with cooking oil spray. Arrange on an oven tray.
Put potato chunks in a large saucepan and cover with room temperature water. Season with salt, bring to boil, then simmer for 15 minutes, or until potato is tender. Drain well, return to saucepan off heat, add milk, then mash well until smooth. Season.
Meanwhile, heat oil in a large, deep, non-stick frying pan over medium-high heat. Add lamb and onion. Cook, stirring occasionally, for about 5 minutes, until bforwned, breaking up mince as you stir. Stir in curry paste and tomatoes, then bring to a simmer. Cook for 10 minutes, stirring occasionally, until mixture is thick and rich and tomatoes have burst. Stir in peas and cook for a further 2 minutes.
Divide mince mixture among dishes. Spoon mash on top in a ring shape, leaving centre exposed. Season. Bake for 10 minutes, or until mash is golden and filling is bubbling over side. Set aside to cool slightly. Serve with yoghurt, chutney and coriander.
- Cut puff pastry into leaf shapes, use a knife to score the leaf veins, brush with egg and bake at 200 degrees C for 10 minutes until golden.
- Not in a hurry for curry? Swap curry paste for pizza paste and a handful of fresh basil leaves, and swap coconut milk for regular milk. Serve pies with a good dollop of pesto and with garlic bread on the side.
- Make it in a pie maker! Follow the directions from your pie-maker instruction manual. Use puff pastry and place mince mixture inside pie.