Preheat the oven to 180°C (160 fan/ Gas 4/ 350F).
Soak the bread in milk in a shallow bowl.
1 Slice of White Bread, 100 ml Milk
Meanwhile, heat the butter in a frying pan and fry the onions and garlic on a medium heat for 5 minutes until soft.
20 g Butter, 1 Onion, 2 Garlic Cloves
Add in the minced beef and cook until it has changed colour.
500 g Minced Beef
Mix in the curry paste, cumin, grated apple, mango chutney, Worcestershire sauce, bay leaves, and salt. Simmer for 5 minutes.
2 tablespoon Tikka Curry Paste, ½ teaspoon Cumin, 1 Green Apple, 2 tablespoon Mango Chutney, 1 teaspoon Worcestershire Sauce, 2 Bay Leaves, ½ teaspoon Salt
Squeeze the milk from the slice of bread, being careful to reserve this milk as you will need it for the topping, and add it to the minced beef. Stir thoroughly until the bread is combined into the beef mince.
1 Slice of White Bread
Spoon the mixture into an oven-proof baking dish and pack down firmly with the back of a spoon.
In a jug, whisk together the eggs, cream, nutmeg, and reserved milk and pour it onto the beef mixture. Bake in the oven for 30 minutes until the topping is golden and set. Garnish with extra bay leaves if you like.
2 Eggs, 150 ml Double Cream, ⅛ teaspoon Nutmeg, Reserved milk from above