Mini Cottage Pies with Curry

Directions

1. Pre-heat the oven to 175ºC/350ºF. Take the celery, carrot and peeled onion and cut them into small cubes.

2. Cook in a pan at low heat in 1 tablespoon of olive oil.

3. Add the chopped garlic and leave to cook until the onions become transparent.

4. Add the meat and brown on all sides.

5. Add the curry powder, the cinnamon, ginger and bay leaf then half cup of water.

6. Cook for 10 minutes.

7.Generously fill 4 mini cocottes with the meat.

8. Place the lids on the cocottes and cook in the oven for 1 hour.

9. While the meat is cooking, prepare the mashed potatoes.

10. Grate the parmesan and put it aside.

11. Peel the potatoes and cut into quarters.

In a casserole:

1. In a casserole, bring water to the boil and add the potatoes.

2. Leave to cook for approximately 20 minutes until they can easily be pierced with a fork.

3. Drain the potatoes but keep a little of the cooking water.

4. Mash the potatoes with a fork. Add the butter, grated parmesan, mustard as well as salt and ground pepper.
For a smoother consistency, progressively add the left over cooking water.

5. When the meat is cooked, remove the mini cocottes from the oven and remove the lids using an oven glove. Add a layer of mashed potato on the top and sprinkle with chopped parsley.

Photo and recipe courtesy Le Creuset.