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Boil the potatoes in water until softened then mash with the milk until creamy.
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Dice the carrots and onion and fry in a frying pan along with the mince beef, add the curry powder, tomato puree and Worcestershire sauce too and fry until the mince is browned, it doesn't have to be completely cooked though.
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Add the stock and simmer for 5-10 mins, stir in the gravy granules to thicken. Once thickened pour into a large oven proof dish.
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Layer the can of baked beans on top of the mince beef then spread the mashed potatoes over the top of this.
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Grate the cheese and sprinkle over the top so you will get a lovely golden finish.
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Place the pie in the oven on gas mark 5/190c for 40 mins until well browned then serve.
NB: For Slimming World friendly, use reduced fat cheddar for 1/2 a HEa per serving + 3 syns
