Ingredients
- 1lb (450g) beef mince
- 2 onions, finely chopped
- 2 cloves garlic, chopped
- 1tsp chilli powder
- 1tbsp tomato purée
- 14oz (400g) can plum tomatoes
- 2pt (1.1 litre) stock
- 2lb (900g) potatoes, boiled
- 4tbsp (60ml) milk
- butter, melted
- ground nutmeg
- frozen peas
- 2oz (60g) Cheddar, grated
Method
- Dry-fry mince in a large saucepan for 5 min. Pour away excess fat. Add onions and garlic and fry for a further 5 min until soft.
- Stir in chilli powder, tomato purée, tomatoes and stock. Season well. Cover and simmer meat for 45 min. Meanwhile, mash together cooked potatoes, milk, melted butter and ground nutmeg.
- Stir frozen peas into mince, spoon into a 2pt (1.1 litre) ovenproof dish. Shape mashed potatoes between two spoons and arrange over cooked mince.
- Sprinkle over grated Cheddar. Cook at 350°F / 180°C / Gas 4 for 25 min until golden. Serve garnished with fresh chopped parsley.
Notes
Cost £6.15. Garnish with fresh chopped parsley.