Keema pie

I made this recipe a few weeks ago and it was great for a mid week meal. I froze half and it was really tasty if not better later as with most curry dishes.
This recipe is similar to a shepherds pie but with indian flavours I is taken from Delicious magazine December 2007

Serves 4
30 mins to make 20 mins in the oven

1tbsp sunflower oil
1 red onion chopped
2 garlic cloves chopped
1 red chilli deseeded and finely chopped
knob of fresh ginger chopped
1tsp cumin seeds
1 tin tomatoes
500g lean beef
2tbs curry paste
150 ml chicken stock
200g frozen peas
juice of one lime

for the mash
1kg sweet potatoes, cubed
4tbsp soured cream
4tbsp snipped fresh chives

cook the sweet potatoes in boiling salted water for around 15 minutes until tender,drain then mash with the soured cream seasoning and chives.

Heat oil in large pan over a medium heat . Add the onion, garlic, chilli, and ginger cook stiring occasionally for 6-8 minutes until golden. Add the cumin seeds cook for 1 minute then stir in the tomatoes mince and curry paste cook for 5 minutes until tomatoes are pulpy. Add the stock and simmer for 10 minutes.

Preheat the oven to 200/fan oven 180 gas 6. Stir in the peas and lime juice into the keema mix and season . Spoon into an ovenprook dish and top with the mash, use a fork to level out.
Transfer to a baking sheet and bake for 20 minutes until the top is slightly browned. Serve with mango chutney.

Freeze before putting in the oven for up to 3 monthes. Defrost thoughly and bring to room temperature before baking
enjoy

My marking 2.5 out of 3
Photo to follow