Wash and peel your potatoes and cut them in smaller and equal pieces, cook them in a slightly salted water until soft and mashable.

While your potatoes are cooking chop and dice all the vegetables.

Separate cilantro leaves from the stalks, reserve the leaves and chop up the stalks, they carry too much flavour to get rid of them! Cook onions, cilantro stalks and garlic in 1 tbsp. of oil over low heat for 5-7 minutes.

Add your ground beef and brown until no longer pink with a pinch of salt and pepper. Then add chopped carrots, cauliflower and curry sauce with ½ water, bring to a boil, then turn the heat down and simmer for 30 minutes until the vegetables are tender. Taste your curry for the seasoning, add more salt if necessary.

While your curry is cooking prepare your mashed potato topping. When your potatoes are soft drain them and mash with 2 tbsp. of butter and a pinch of salt.

When your curry is done stir in frozen peas and chopped cilantro. Preheat your oven to 350F/180C.

Empty the contents into a baking dish and top with mashed potatoes.

Bake at 350F/180C for 20-30 minutes until the filling is starting to bubble up. If you like a slightly crusty top on your potatoes broil it for 2-3 minutes at the end of your cooking time. Serve it with poppadums and mango chutney or a spicy lime chilli pickle.