Coconut Curry Laksa Shepherd's Pie with Roti Prata Crust

Preheat oven to 200°C (400°F).

Heat the oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Stir in the laksa paste and cook for 2 minutes, allowing the spices to bloom and release their aromas. The fragrance should be intense and inviting.

Add the diced potatoes, carrots, coconut milk, and chicken broth to the skillet. Bring to a simmer, then reduce heat and cook, covered, for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Stir in the frozen peas (if using), fish sauce (if using), and lime juice. Season with salt and pepper to taste. The mixture should be a rich, savory, and slightly spicy coconut curry laksa.

Pour the laksa and meat mixture into a 9-inch oven-safe dish.

Lay the roti prata sheets over the top of the filling, overlapping slightly to cover the entire surface. Tuck the edges down around the inside of the dish.

Bake in the preheated oven for 15-20 minutes, or until the roti prata crust is golden brown and crispy. The crust should be puffed up and audibly crunchy.

Let cool slightly before serving. Cut into wedges and enjoy the flavorful combination of the creamy laksa base and the flaky roti prata crust.