-
30 ml extra virgin olive oil
-
1 medium white onion, chopped
-
3 garlic clove finely grated
-
2 carrots, diced
-
2 celery sticks, chopped
-
600 g Lean beef mince
-
Salt and pepper to taste
-
1 tin chopped tomatoes
-
45 ml Tomato Sauce
-
30 ml Worcestershire sauce
-
10 ml barbeque spice
-
5 ml paprika
-
200 g frozen baby peas
-
1 kg large potatoes peeled and cut into 3x3cm pieces
-
150 ml Double Cream Plain Yoghurt
-
100 ml milk or cream
-
250 g Grated Mature Cheddar
-
2 Chopped spring onion
Serves 4
- Preheat the oven to 200°C.
- Saute the onion and garlic in the oil and add the carrots and celery. Cook for a few minutes.
- Add the beef and stir with a fork to break up the meat and allow the meat to brown slightly. Season with salt and pepper.
- Add the tomatoes, tomato sauce, Worcestershire sauce and the spices and simmer until it thickens – about 15 minutes. Cool and add the peas. Spoon into an ovenproof dish.
- Meanwhile, cook the potatoes into a large saucepan with boiling salted water and cook until soft.
- Drain the potatoes then mash until smooth.
- Add the yoghurt, milk, most of the cheese and the spring onion and season.
- Spoon the cheesy mash on top of the meat, sprinkle over the rest of the cheese and bake in the oven for about 30 minutes until bubbly and browned.
- Garnish with more chopped spring onion.
