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 pure
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
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.
Yields
4 servings