| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Jude2 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
kg |
Ground Tenderbeef or lamb |
| 1 |
lg |
Onion; chopped |
| 1 |
ts |
Crushed garlic or 1-2 cloves fresh garlic; crushed |
| 100 |
g |
Kiwi bacon; cut into strips |
| 2 |
|
Carrots diced; (2 to 3) |
| 2 |
|
Leeks trimmed and chopped |
| 1 |
tb |
Chopped fresh oregano or |
| 2 |
ts |
Gregg's dried oregano |
| 2 |
tb |
Worcestershire sauce |
| 1 |
cn |
Contel tomatoes |
| 250 |
ml |
Continental real beef stock |
| 1 |
c |
Sliced mushrooms |
| 2 |
|
400 g Wattie's Golden Heart potato |
|
|
; pom-poms or |
| 750 |
g |
Wattie's golden potato nuggets |
| 1/2 |
c |
Anchor grated cheese |
| 1 |
pn |
Paprika |
INSTRUCTIONS
Saut. onion, garlic, bacon and add the ground meat.
Add carrots and 1/4 of the leeks.
Mix in oregano, Worcestershire sauce, tomatoes and stock.
Season and simmer for 40 minutes.
Spoon the meat mixture into a large ovenproof dish, add mushrooms and
top with the potato.
Lightly fry the remaining leeks until slightly wilted.
Sprinkle over the potato, add the cheese and paprika, and bake at 200
C for 30 minutes until golden.
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