1 kg beef chuck steak, fat removed, cut into 3 cm pieces
500g brown onions, sliced
475g premade mashed potato, warmed
1 tbsp fried shallots
¼ bunch coriander, leaves picked, to serve
Method
Heat half of the oil in a large saucepan over high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a plate and set aside.
Add onion and cook for 5 minutes, stirring, over medium heat or until starting to soften.
Return beef to pan with paste, then stir until well coated. Add coconut milk and bring to a boil. Reduce heat to medium-low and let simmer, covered, for 1½ hours or until beef is tender.
Preheat oven grill to high. Spoon cooked curry into a 5.5L baking dish. Spread mash over curry and brush with remaining oil. Grill for 10 minutes or until mash is hot and edges are golden.
Serves 4 | 
Prep 10 min | 
Cook 2 hrs
