INGREDIENTS

INSTRUCTIONS

FOR THE KALE
1 Cook the potatoes in a large pan of boiling, salted water for 8-10
minutes until tender.
2 Heat 1 tbsp sunflower oil in a large saute pan. Dice the onion and cook
in the pan with the mince for a couple of minutes until beginning to brown.
3 Stir in the curry paste, ketchup, stock, garlic puree and soy sauce.
Bring to the boil and simmer rapidly for 3-4 minutes.
4 Drain the potatoes well and return to the pan. Mash well and beat in the
butter and milk until smooth and creamy; season to taste.
5 Slate the cornflour with a little water and stir into the pan with the
mixed vegetables and chopped tomatoes.
6 Bring back to the boil, stirring until slightly thickened. Season with
salt and pepper, to taste.
7 Spoon the mince mix into a heatproof pie dish and spoon over the mashed
potato. Using a fork, mark a criss-cross pattern on the top.
8 Scatter over the cheese and place under a medium grill for a couple of
minutes until the cheese melts and the pie is speckled with brown. Heat the
oils in a wok and stir-fry the kale on a very high heat for 1-2 minutes.
9 Toss in the sesame seeds and soy sauce. Spoon the pie onto plates and add
the kale, and serve.
Variation: Spiced-mince pasta bake: toss with cooked pasta spirals, scatter
over the diced mozzarella and bake for 15 minutes or so until warmed
through, bubbling and golden brown
Tip: Use frozen vegetables. Use other vegetables to make the topping such
as parsnips or swede.
Converted by MC_Buster.
Per serving: 269 Calories (kcal); 24g Total Fat; (78% calories from fat);
3g Protein; 12g Carbohydrate; 2mg Cholesterol; 323mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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