Curried Cottage Pie

1. Peel and cut potatoes into 2-3cm pieces. Place potatoes in a large saucepan, cover with water, then drain. Cover with water again and bring to the boil. Boil for 20 minutes, or until soft.
2. Meanwhile, preheat oven to 180ºC fan bake. Heat oil in a large non-stick pot or frying pan on medium-high. Sauté carrot, onion and garlic until tender (about 5 minuets). Add mince and cook, breaking up with a wooden spoon, until browned all over. Add crumbled stock cubes and tomato paste. Cook for 30 seconds.
3. Stir in Barker's Curried Sausages Meal Sauce, then rinse the jar out with 1/2 cup water and add this too. Simmer for 5-10 minuets, until sauce is thick gravy-like consistency. Remove from heat and season with salt and pepper to taste.
4. Drain potatoes well. Add butter and milk and mash until smooth. Season with salt and pepper to taste.
5. Transfer mince mixture to large round (approximately 25cm) oven-safe dish. Top with mashed potato, sprinkle with parmesan and drizzle with a little olive oil. Bake for 25-30 minutes, or until golden on top and piping hot in the middle.
6. Serve with a simple salad or your favourite veggies.

Tips

1. This curried cottage pie is a great make-ahead meal. Assemble and refrigerate up to 3 days in advance, then bake just before serving.