Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 pur‚e |
| 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) |
| 3 tablespoons | Milk |
| 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 pur‚e 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.