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@peakclipzq: Coach Corey was NOT feeling Tota’s aura 😭🔥💀 #coachcorey #tota #kaicenat #funny #viral

PeakClipz
PeakClipz
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Region: US
Sunday 27 September 2026 16:40:00 GMT
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luigi_2013
这 :
Aura TOTA
2026-09-28 12:39:17
0
lemonboy12gh
lemonboy12gh :
2026-09-28 08:22:51
1
certi174
user12245334 :
👍👍👍
2026-09-28 06:06:00
0
user3593b8mejt
Tommy Fyfe-lawrie :
😳😳😳
2026-09-28 11:33:17
0
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A curry-house twist on a classic shepherd’s pie, with spiced lamb, vegetables and Bhuna Curry Sauce topped with creamy mashed potato and melted cheese. It is a hearty, comforting dish that works well for an easy family meal. Heat: Medium 🌶️🌶️ | Difficulty: Medium | Serves: 3–4 Prep: 15 mins | Cook: 40 mins | Total: 55 mins East at Home Products ✨ 1 pouch Bhuna Sauce ✨ 1 teaspoon BIR Mix Powder Other Ingredients 🥧 300g lamb mince 🥧 1 teaspoon salt 🥧 1 tablespoon vegetable oil 🥧 1 small onion, finely diced 🥧 2 garlic cloves, minced 🥧 1 carrot, peeled and finely diced 🥧 100g frozen peas 🥧 700g floury potatoes, peeled and cut into chunks 🥧 30g butter 🥧 100ml milk 🥧 75g Cheddar cheese, grated Method: Part 1: Make the Mashed Potato 1. Cook the potatoes in a large saucepan of salted water for 15–20 minutes, until tender. 2. Make the mash by draining the potatoes well, then mashing with the butter and milk until smooth. Set aside. Part 2: Make the Bhuna Filling 3. Brown the lamb mince by heating the vegetable oil in a large frying pan over a medium-high heat. Add the lamb mince, salt and BIR Mix Powder and fry for 5–6 minutes, breaking the mince apart with a wooden spoon. 4. Add the onion, garlic and carrot and cook for 5–6 minutes, stirring regularly, until they begin to soften. 5. Pour in the Bhuna Sauce and stir well. 6. Simmer the filling gently for around 10 minutes. Stir in the frozen peas and continue cooking until the sauce has thickened. 7. Transfer the filling to a medium ovenproof dish and spread it evenly. Part 3: Assemble and Bake 8. Preheat the oven to 200°C / 180°C fan / Gas 6. 9. Top with the mashed potato and spread it evenly over the filling, right to the edges. 10. Add the cheese by roughing up the surface of the mash with a fork, then sprinkling the grated Cheddar evenly over the top. 11. Bake for 20–25 minutes, until the filling is bubbling and the topping is golden. 12. Rest for 5 minutes before serving. Cooking Tips 🥧 For a quicker version, replace the homemade mash with around 700g ready-made chilled mashed potato, or prepare enough instant mash to cover the filling. Heat or prepare it according to the packet instructions before spreading it over the pie. 🥧 Beef mince can be used instead, turning the dish into a Bhuna Cottage Pie. #EastatHome #CurrySauces #IndianFood #IndianRecipes #ShepardsPie
A curry-house twist on a classic shepherd’s pie, with spiced lamb, vegetables and Bhuna Curry Sauce topped with creamy mashed potato and melted cheese. It is a hearty, comforting dish that works well for an easy family meal. Heat: Medium 🌶️🌶️ | Difficulty: Medium | Serves: 3–4 Prep: 15 mins | Cook: 40 mins | Total: 55 mins East at Home Products ✨ 1 pouch Bhuna Sauce ✨ 1 teaspoon BIR Mix Powder Other Ingredients 🥧 300g lamb mince 🥧 1 teaspoon salt 🥧 1 tablespoon vegetable oil 🥧 1 small onion, finely diced 🥧 2 garlic cloves, minced 🥧 1 carrot, peeled and finely diced 🥧 100g frozen peas 🥧 700g floury potatoes, peeled and cut into chunks 🥧 30g butter 🥧 100ml milk 🥧 75g Cheddar cheese, grated Method: Part 1: Make the Mashed Potato 1. Cook the potatoes in a large saucepan of salted water for 15–20 minutes, until tender. 2. Make the mash by draining the potatoes well, then mashing with the butter and milk until smooth. Set aside. Part 2: Make the Bhuna Filling 3. Brown the lamb mince by heating the vegetable oil in a large frying pan over a medium-high heat. Add the lamb mince, salt and BIR Mix Powder and fry for 5–6 minutes, breaking the mince apart with a wooden spoon. 4. Add the onion, garlic and carrot and cook for 5–6 minutes, stirring regularly, until they begin to soften. 5. Pour in the Bhuna Sauce and stir well. 6. Simmer the filling gently for around 10 minutes. Stir in the frozen peas and continue cooking until the sauce has thickened. 7. Transfer the filling to a medium ovenproof dish and spread it evenly. Part 3: Assemble and Bake 8. Preheat the oven to 200°C / 180°C fan / Gas 6. 9. Top with the mashed potato and spread it evenly over the filling, right to the edges. 10. Add the cheese by roughing up the surface of the mash with a fork, then sprinkling the grated Cheddar evenly over the top. 11. Bake for 20–25 minutes, until the filling is bubbling and the topping is golden. 12. Rest for 5 minutes before serving. Cooking Tips 🥧 For a quicker version, replace the homemade mash with around 700g ready-made chilled mashed potato, or prepare enough instant mash to cover the filling. Heat or prepare it according to the packet instructions before spreading it over the pie. 🥧 Beef mince can be used instead, turning the dish into a Bhuna Cottage Pie. #EastatHome #CurrySauces #IndianFood #IndianRecipes #ShepardsPie

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