Get Ready to Bake

Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the curry powder to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.