Curried Mince Pie

Place the potato in the large saucepan of salted water over a high heat and bring back to the boil. Cook for 10-15 minutes, or until soft when pierced with a knife. Drain the potato and return to the pot. Add the milk and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. Set aside, covered.

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion, carrot and celery and cook, stirring, for 5-7 minutes, or until soft. Add the beef mince and cook, breaking up the mince with a wooden spoon, for 3-4 minutes, or until browned. Add the mild curry powder and cook, stirring, for 1 minute, or until fragrant. Place the boiling water in a jug, add the crumbled beef stock cube. Add the beef stock to the frying pan with the currants. Season the beef mince mixture to taste with salt and pepper and then simmer for 10 minutes, or until thickened slightly.

Transfer the beef mince mixture into a medium baking dish and cover with the mashed potato. Drag a fork along the potato to make a grid pattern and then drizzle with the melted butter. Cook the pie under the grill for 10 minutes or until the potato browns slightly.