500g closed cup mushrooms, diced finely by hand or in a food processor (save 2 for the top, finely sliced)
700g beef mince
3 tbsp olive oil
1 onion, diced
5 garlic cloves, crushed
2cm piece of ginger, peeled and grated
All spice, pinch
½ tsp dried oregano
3 tbsp Madras curry paste
2 tbsp mango chutney
Worcestershire sauce, few drops
6 bay leaves (keep 4 for the top)
50g flaked almonds
25g raisins
Salt and freshly ground black pepper
For the topping
300ml full fat milk
2 eggs
Method
Preheat the oven to 180c/160c for fan ovens. Mix together the mushrooms and mince until well blended.
Heat the oil in a pan and add the mince mushroom blend mix and onion. Fry gently for about 5 mins until the meat is browned all over, stirring continuously and breaking up the chunks as you go.
Add the garlic and ginger and keep cooking and stirring, whilst slowly adding the rest of the Ingredients.
When the meat is cooked through and the mixture is quite dry, season with salt and pepper and spoon into an oven proof dish. Press it down firmly with the back of a spoon.
Mix together the milk and eggs in a bowl and season. Pour over the meat mixture in the dish and lay over the rest of the bay leaves and sliced mushrooms.
Bake in the oven for about 40 minutes until the top is golden and firm.
