| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Minced lamb or beef; (1 lb) |
| 1 |
sm |
Onion; chopped |
| 100 |
g |
Carrots; finely diced (4 oz) |
| 2 |
ts |
Schwartz Hot Chili Powder |
| 25 |
g |
Plain flour; (1 oz) |
| 1 |
tb |
Tomato pur.e |
| 150 |
ml |
Beef stock; ( 1/4 pint) |
| 675 |
g |
Potatoes; cubed (1 1/2 lb) |
| 25 |
g |
Butter; (1 oz) |
| 50 |
g |
Cheddar cheese; grated (2 oz) |
| 3 |
tb |
Milk |
| 2 |
ts |
Schwartz Mixed Herbs |
INSTRUCTIONS
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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