500 g Potatoes, peeled
½ cup Butter, cubed
½ cup Milk
2 Tbsp Oil 
500 g Lamb mince
1 medium Onion, chopped 
1 Tbsp Garlic, crushed 
½ cup Carrot, diced
½ cup Celery sticks, chopped 
2 Tbsp Paprika
3 Tbsp Seven Colours Grill Seasoning™ 
3 Tbsp Curry paste 
1 Beef stock cube, crumbled 
1 Tbsp Dried herbs
1 cup Canned tomato purée
1 handful Parmesan cheese, grated


Heat oven to 200°C. Boil potatoes in salted water until cooked. Drain water and add butter and milk. Mash potatoes until smooth. Set aside. Heat oil and cook mince. Set aside. Using the same pan, add splash of oil, onion and garlic and fry until translucent. Add carrot and celery, and stir in paprika, Seven Colours Grill Seasoning™ and curry paste. Add stock, herbs and tomato purée and cook for few seconds. Add cooked mince. Mix well and allow to simmer for a minute. Transfer to an oven dish. Spread mash over the mince. Top with Parmesan. Drizzle with oil and bake until golden brown.