Indian Beef and Kumara-Top Pie with Raita Salad

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil.
2. Heat 1 tablespoon of the oil in a fry-pan (with a lid) on high heat. Cook beef mince and salt for 3–5 minutes, or until browned. Add remaining oil, onion, garlic, ginger and Indian beef mince spice mix. Continue to cook for about 3 minutes, stirring occasionally.
3. Add tomatoes, lentils, courgette, Worcestershire sauce, soy sauce and water to pan. Bring to a simmer, reduce heat to low and simmer, partially covered, stirring occasionally, for 15–20 minutes or until lentils are soft and almost all liquid has evaporated. Season with salt and pepper.
4. While Indian beef filling is cooking, cook kumara. Peel and dice kumara 2–3cm. Cook in pot of boiling water until soft, 10–12 minutes. Drain well, return to pot and roughly mash with butter and ginger. Season with salt and pepper.
5. Spoon Indian beef filling into 4–5 large ramekins or one large baking dish (26x18cm). Top with kumara mash and drizzle with extra-virgin olive oil. Bake for about 6 minutes then increase to high grill for a further 2–4 minutes until topping is golden.
6. While pie is in oven, prepare raita salad. Dice tomatoes 1–2cm; cut cucumber in half lengthways; scrape seeds out with a teaspoon and thinly slice into half-moons. Combine both in a bowl with yoghurt, vinegar and a drizzle of extra-virgin olive oil.
7. Place individual ramekins onto plates, or divide pie between plates (if cooked in one large dish). Serve with raita salad on the side, drizzle over yoghurt and garnish with coriander.