total time
1:15
serves
6-8
Ingredients
- 6 Russet potatoes, about 2 pounds, peeled and cut into 1½-inch cubes Salt to taste, if desired
- 1 tablespoon peanut, vegetable or corn oil
- ¾ cup finely chopped onions
- 1 tablespoon finely minced garlic
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds ground lean beef
- Freshly ground pepper to taste
- 1 cup crushed, canned imported tomatoes
- ½ cup fresh or canned chicken broth
- 1 teaspoon sugar
- 2 cups cooked fresh or frozen green peas
- ½ cup hot milk
- 3 tablespoons butter
Instructions
- Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
- Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
- Meanwhile, preheat the broiler.
- Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
- Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
- Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
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