Curried Cottage Pie

Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the onion to the mince and cook until softened, 4-5 mins. Add a drizzle of oil if needed.

Add the garlic, tomato puree and North Indian style spice mix to the pan and stir-fry until fragrant, 30 secs.
Stir in the beef stock paste, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins, stirring occasionally.
Season with salt and pepper, add the peas, then 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 filling is ready, transfer it to an appropriately sized ovenproof dish. Spread over the mash in an even layer.
Bake the pie onto the top shelf of your oven until golden and bubbling, 15-20 mins.
After 5 mins of baking time, 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.
Roast on the middle shelf of your oven until tender and crispy, 10-15 mins.