Ingredients
2 tbsp vegetable oil 
1 medium onion, finely chopped 
2 tsps garlic cloves, minced or very finely chopped 
2 tsps fresh ginger, grated or very finely chopped 
1 green chilli, very finely chopped, deseeded if you prefer a mild heat 
500g mince (lamb, beef or meat free) 
1 tbsp tomato puree 
2 tbsps curry powder - whatever heat you like 
2 tbsps lime pickle 
1 stock pot (lamb, beef or vegetable) 
200mls water 
150g frozen peas, defrosted 
1 kg potatoes (I like Vivaldis) 
1 tsp ground turmeric 
40g butter, cut into chunks 
Salt 
Black pepper 

Method
In a heavy based pan that works on both the hob and in the oven, put 1 tbsp of oil and heat.  Add the onion and cook for around 5 minutes until soft and translucent.   Add the garlic, ginger and chilli and cook for another minute or two until everything is soft and fragrant.  Remove the vegetables from the pan to one side. 

To the pan add another tbsp of oil and cook the mince until all of the liquid that comes out has evaporated and the mince takes on a little colour, stirring from time to time to stop the mince burning.  Add the vegetables back to the pan and heat through.  Add the tomato puree and curry powder, stir thoroughly and heat for a minute. Taste the mince, if the flavour is not as curry like as you want, add another tbsp and cook for a further minute, stirring all the time.  Add the stock pot and water and stir and then add the lime pickle and a good grinding of black pepper.  Once the mixture is bubbling, reduce to low, put the lid on and cook until your potatoes are ready, stirring from time to time. 

Peel and chop your potatoes and put into a large saucepan along with the turmeric and a tsp of salt.  Fill with water and bring to the boil.  Once boiling, reduce the heat to medium and cook until tender - depending on the size you have cut your potatoes this will be anywhere from 15-20 minutes most likely.  

After 15 minutes, preheat your oven to 180c. 

Check your potatoes are tender by taking one out and cutting through the middle.  If you are happy, drain - if not, continue to cook for a further minute or two.  Into the bottom of the saucepan put the butter and then put the drained potatoes on the top. 

Check the seasoning on your mince and adjust where necessary with salt and pepper.  Stir your peas through your mince. 

Mash your potatoes ideally with a masher and when you think you are done, mash again.  You want to mash until everything is completely lump free and smooth then, taste and season.  If your potatoes look a little too stiff then add a tbsp of cream or milk. 

Take your mash and carefully start to put over the top of the mince.  I put a spoonful at a time around the edge and work into the middle as I find this then makes it less likely to just sink.  Take your fork and drag across the surface as this causes little crevices that will go nicely brown and give some texture. 

Put into the oven for around half an hour until the top is beautifully browned.