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500g lean minced beef
1 medium onion, chopped
1 red pepper, diced
3 tbsp vegetable oil
2 tsp ground cumin
1 tsp garlic powder
3 tbsp tikka curry paste
3 tbsp tomato puree
325ml hot beef stock
1 tbsp cornflour mixed with 1 tbsp cold water
750g potatoes, peeled and chopped into 2cm dice
1 tsp turmeric
1 tsp nigella seeds
75g frozen peas, defrosted
salt and black pepper
small bunch coriander/ 1 tbsp
1. Put the minced beef, onion and pepper into a small roasting tin (approximately 23cm square) and drizzle over 1 tbsp oil. Break up the mince with a wooden spoon and mix everything together to coat in the oil. Put the tin on the middle shelf of the air fryer and set the temperature to 180C for 10 minutes.
2. Sprinkle over the cumin and garlic powder, then stir in the tikka paste and cook for another 3 minutes at 180C
3. Stir in the tomato puree, beef stock and cornflour, return the tin to the airfryer on the middle shelf and set the temperature to 190C for 25 minutes, stirring a couple of times during the cooking time.
4. Meanwhile, bring a saucepan of water to the boil, add the potatoes and simmer for 8-10 minutes, until the potatoes are just tender. Drain in a colander, then return to the pan and toss with the turmeric, nigella seeds and remaining oil.
5. When the filling is cooked, stir in the peas, check the seasoning and transfer to a round pie dish (approximately 23 cm by 5cm deep), arrange the potatoes on top and return the pie to the air fryer for 10 minutes, until the potatoes are crisp and golden.
6. Sprinkle over the coriander and serve.
For variety, the topping can also be made with sweet potatoes or, instead of using a potato topping, serve the filling with a portion of rice.