In a large saute pan add some oil and cook the mince until it is crispy and has a little color on it. Remove the meat and cook the onions, carrots and celery in the same pan with some oil.

Once the onions have softened we add the fried mince, garam masala, dried herbs and bay leaves. Stir it well and add the bbq sauce, tomato paste and ginger garlic paste.

Add the water, corn peas and season with sat and pepper, cover and cook 20-25 mins until thickened and the mixture has cooked through.

In a stock pot pour room temperature water, add the washed potatoes into the pot, half a teaspoon of salt and bring the water to a boil. Cook the potatoes until absolutely soft and fork inserted into the center of a potato should not have an effort involved.

In a small sauce pot we add the butter and flour to make a roux. Whisk it together until you can smell a baked biscuit. Do not allow it to get color hence reduce the heat if needed.

Add the milk a little at a time and keep whisking to avoid any lumps. Season the sauce with nutmeg, salt and pepper.

Once it has gotten thick, take it off the heat and let it cool a little before you crack an egg into it and whisk really well. This will help it set while in the oven.

In a mixing bowl add the flour, sugar, butter, paprika, dried herbs, black pepper powder and salt. Rub this between your fingers to resemble damp sand or breadcrumbs. We then add grated parmesan cheese and breadcrumbs into the mixture. Stir around to combine and set aside.

Preheat the oven to 180℃ and get an 8x8 inch tin.

Layer the mince at the bottom and pat down. Then the mashed potato on the top and pat down again. Then we pour over the sauce and spread evenly. Using yours fingers sprinkle the savory crumble everywhere covering the top of the pie.

Bake at 180℃ for 10-15 mins. We want to achieve some color on the top but we also want that sauce layer to set. Remove from the oven and let it cool down a little before serving. If you serve it immediately the layers won’t be that distinctive.