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Serves: 6 - 8
Butter for greasing
400ml whole milk
50g fresh white breadcrumbs
4 large Waitrose British Blacktail Free Range Eggs, beaten
1 tbsp olive oil
2 x 454g packs beef mince
2 onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tbsp Bart Veeraswamy Hot Madras Curry Paste
2 tbsp Worcestershire sauce
2 tbsp Waitrose Hot & Spicy Mango Chutney
50g Waitrose Chopped Dried Pitted Apricots
1 tbsp white wine vinegar
1. Preheat the oven to 180°C and butter a deep ovenproof dish (approximately 26cm x 20cm x 6cm). Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside.
2. Heat the oil in a large, heavy-based pan and fry the beef in batches for 5 minutes until browned. Transfer to a bowl with a slotted spoon. Add the onions to the pan and fry for 8-10 minutes until golden and caramelised. Add the garlic, fry for a minute, then stir in the curry paste. Fry for a further minute, then return the beef to the pan and stir to coat. Pour over 250ml boiling water, then simmer for 10 minutes until most of the liquid has evaporated.
3. Take the pan off the heat and stir in the remaining ingredients. Spoon the beef mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the egg mixture over the top, then bake for 35 minutes until golden brown on top. The topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving.
Typical values per serving:
This recipe was first published in Thu Oct 20 16:27:00 BST 2016.