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1
Put the potatoes into a kettle and add water to cover and salt to taste.
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2
Bring to the boil and cook 20 to 30 minutes or until the potatoes are tender to the core when pierced with a fork.
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3
As the potatoes cook, heat the oil in a skillet and add the onions and garlic.
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4
Cook, stirring occasionally, until they are wilted.
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5
Add the curry powder, cumin and coriander and cook briefly, stirring.
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6
Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps.
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7
Add salt, pepper, the tomatoes, broth and sugar.
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8
Cook, stirring occasionally, about 20 to 30 minutes.
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9
Meanwhile, preheat the broiler.
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10
Drain the potatoes and put them through a food mill or a potato ricer back into the hot kettle.
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11
Stir in the peas and cook briefly.
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12
Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
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13
Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it.
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14
Top with the hot mashed potatoes.
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15
Smooth over the top.
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16
Dot with the remaining tablespoon of butter.
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17
Run the mixture under the broiler until the top is golden brown.
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18
Serve immediately.
