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1. Brown the meat in a large frying or saute pan
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2. Drain the mixture through a sieve to remove the excess fat from the mince and set aside
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3. In the same pan as you browned the meat in, add the oil and cook the onions until soft and translucent
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4. Add the mince back into the pan with any resting juices and set the heat to medium
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5. Next add the Coriander, Cumin and Curry powders and stir thoroughly to combine, the mixture will be quite dry but do not worry.
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6. Now add the tins of tomatoes, tomato puree, red wine, stock and Worcestershire sauce and give it all a good stir
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7. Bring to the boil, put a lid on the pan and then reduce the heat to a low simmer and cook for 1 hour
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8. Switch on the oven and set to 180 degrees Centigrade
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9. Now you can make the mashed potatoes
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10. Peel and cut each potato into quarters and boil in water until you can put a knife through each piece without any resistance
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11. Strain the potatoes and then mash. We use a Potato Riser to do this which is much better than mashing as there are no lumps!
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12. Add a small knob of butter and a dash of milk to the potatoes and combine to form a silky mixture
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13. Remove the lid from the meat mixture after 1 hour and check the consistency. If is too watery leave the lid off and simmer for another 10 minutes
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14. Put the mixture into an oven proof casserole dish and then pile over the mashed potato and smooth using a fork
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15. Grate some cheese over the top and then cook in the oven for about 35 minutes until the top is golden
