Over high heat, in a large sauté pan, drizzle some oil and add the minced beef.
season well with salt and pepper. Cook for 3-5 minutes until coloured breaking the large pieces with a spoon.
Add the onion, garlic, carrot, celery, courgette and sauté for a further 2-3 minutes.
Then, stir in the flour, curry powder, chilli flakes and tomato puree. Cook for a further minute, stirring to coat the ingredients.
Pour in the stock, and the cooked potatoes and bring to boil. Reduce the heat to low, add a lid and simmer for a further 20-25 minutes until reduced to coat the back of the spoon and cooked through.
Check the seasoning and serve with your favourite sides.