An exciting twist on the traditional keema, this hearty beef curry is topped with a medley of root veg mash, making it all the more satisfying. Our top tip: double the quantities and make two pies, one to eat right away, and another to store in the freezer for when you're short of time.
Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a medium heat. Add the onion, garlic and ginger, cook for 5 minutes or until softened. Increase the heat and add the mince; cook for 10 minutes.
Stir in the curry paste and cook for 2 minutes, then add the tomatoes and stock. Bring to the boil and simmer for 10 minutes, adding the peas for the last 2 minutes of cooking. Give everything a good stir and then spoon the mince mixture into a large ovenproof dish.
Top with the carrot and swede mash, then scatter over the Parmesan. Cook for 20-25 minutes, or until bubbling and golden.
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