2 tablespoons oil
1 large onion, finely chopped
450g/1 lb minced raw or cooked beef
1 tablespoon of curry powder
226g/80z canned tomatoes (chopped best)
750g/1 1/2 lb potatoes peeled
2 tablespoons milk
knob of butter
melted butter or grated cheese to finish (the cheese is better)
Heat the oil in a frying pan and fry the onion until softened. Add the beed and fry until it is browned. (If using cooked beef, just heat it up). Add salt, pepper, the curry powder and tomatoes and bring to the boil. Simmer for 30 minutes.
Meanwhile, cook the potatoes in boiling water until tender. Drain well, then mash with the milk, butter, salt and pepper.
Turn the beef mixture into an ovenproof dish and cover with the mashed potato. Make a criss-cross patter on the top with a fork and brush with melted butter or sprinkle with grated cheese. Brown under a hot grill.