Yield: 4 servings
|450 grams||Minced lamb or beef; (1 lb)|
|1 small||Onion; chopped|
|100 grams||Carrots; finely diced (4 oz)|
|2 teaspoons||Schwartz Hot Chili Powder|
|25 grams||Plain flour; (1 oz)|
|1 tablespoon||Tomato pure|
|150 millilitres||Beef stock; ( 1/4 pint)|
|675 grams||Potatoes; cubed (1 1/2 lb)|
|25 grams||Butter; (1 oz)|
|50 grams||Cheddar cheese; grated (2 oz)|
|2 teaspoons||Schwartz Mixed Herbs|
In a large saucepan fry the mince, onion, carrots and Hot Chili Powder for 4-5 minutes until browned. Add the flour and tomato pure and cook for a further minute. Blend in the stock. Bring to the boil. Cover and simmer gently for 15-20 minutes stirring occasionally. Transfer to a serving dish.
Meanwhile, bring a large pan of salted water to the boil and cook the potatoes until tender. Drain. Mash with the remaining ingredients. Spoon over the mince. Place under a pre-heated grill until golden.
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Converted by MM_Buster v2.0l.