Use hot curry powder instead of mild or add a fresh chilli if you are looking for something a little hotter.
Heat a splash of olive oil in a large saucepan over a medium-high heat and fry the onions, curry powder, chilli powder, cumin, coriander and turmeric until the onions start to turn golden and the spices are fragrant.
Add the minced beef and evenly brown the meat.
Stir in the celery, carrots, cauliflower florets and rosemary sprig and sauté until soft. Add the garlic and cook for an additional minute.
Pour in the chicken stock, tomatoes and sugar and bring to the boil. Cover and gently simmer for 30 minutes until the sauce has thickened.
Pre-heat the oven to 200°C/390°F.
Whilst the beef filling is simmering, start the mashed potatoes. Put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.
Drain the water from the saucepan and add the butter and milk to the potatoes. Season well with salt and black pepper.
Using a potato masher, mash potatoes until smooth and creamy. Be careful to not over beat them, this will give the potatoes a glue-like texture.
Stir the frozen peas into the meat mixture and transfer to a large oven-proof dish. Spoon the mash potatoes over the minced beef and sprinkle with cheese and breadcrumbs.
Bake in the pre-heated oven for 30 - 40 minutes or until bubbling and the top is golden in colour. Serve hot alongside a fresh crunchy side salad.