You will need
4 medium potatoes, peeled and cut into small cubes
450g lean beef mince
1 onion, finely chopped
1 clove garlic, crushed
1 carrot, peeled and roughly chopped into small cubes
1 400g tinned chopped tomatoes
2 tbsp fresh mixed herbs e.g., thyme, parsley, sage or 2 tsp dried mixed herbs
2 tbsp tomato ketchup
2 tsp margarine or butter
little milk for mashing (about 8tbsp)
Place prepared potatoes into a large pan. Add just enough boiling water to cover and fast simmer with the lid on for about 10-15 minutes until soft.
Meanwhile, place the beef, onion, garlic and carrot in a cold pan.
Place on the heat and ‘dry fry’ in its own juices and brown for about 4-5 minutes.
Add the tomatoes, herbs and ketchup - add a splash of beef stock if it's a little too thick.
Season and bring to the boil and then simmer for 10-15 minutes with the lid on the pan.
Preheat the grill.
Drain the potatoes. Add a splash of milk and mash.
Place the mince mixture into a shallow dish, top with a thin layer of mash and dot with a little margarine.
Place under preheated grill until crisp and golden, about 5-10 minutes.
Serve with seasonal green vegetables.
Recipe courtesy of www.manyfacesofpotatoes.co.uk
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