Indian shepherd's pie
1 Cook potatoes and mash with butter, milk, turmeric and chopped coriander until smooth.
2. Heat oven to 190 degC. Heat oil in a large pan, add roughly chopped onion, chopped garlic, peeled and diced carrots and sliced leek, then cook until onions are soft. Stir in curry paste (2 to 3 tablespoons to your taste) and mince. Cook for 7 mins.
3. Add hot stock and tomatoes, then simmer for 10 minutes. Mix the cornflour with the water. Stir in the cornflour mix and cook until thickened slightly. Spoon into a large oven-proof baking dish.
4. Cover mince with the mashed potato and bake for 20 to 25 minutes until the pie is piping hot and the mash is golden.