Beef Keema Cottage Pie

Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 3-4 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. Drain and discard any excess fat from the mince, then season with salt and pepper. Next, add the onion to the mince and cook until softened, 4-5 mins.

Add the garlic, tomato puree and curry powder to the mince. Fry until fragrant, 30 secs, continuously stirring. Then stir in the beef stock paste and water (see ingredients for amount) and bring to the boil. Once boiling, reduce the heat and simmer until the sauce has thickened, 4-5 mins, stirring occasionally. Season with salt and pepper, add the peas and remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

When the keema is ready, transfer it to an appropriately-sized ovenproof dish. Spoon over the mash and spread it out so that the keema is evenly covered. Pop the pie onto the top shelf of your oven and bake until golden and bubbling, 15-20 mins. Meanwhile, pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Five mins into the pie cooking time, roast the broccoli on the middle shelf of your oven until tender and crispy, 10-15 mins.