Amanda A-mangia: A firm family favourite

Ingredients

6 medium potatoes

milk and butter for mash

500g lean mince

1 onion, chopped

4 cloves of garlic, minced

2 tomatoes, chopped

1 carrot, chopped

1 beef stock cube

¼ cup water

1 tbsp sunflower oil for frying

3-4 tbsp tomato paste

½ tsp thyme

salt and pepper to taste

½ cup grated cheese to sprinkle on top of mash (optional)

Method

Peel the potatoes, slice in half and boil until soft.

Sauté the onion and garlic in the cooking oil. Add the mince and fry while removing lumps with a fork. Once the mince is browned add tomatoes, tomato paste, salt, pepper and  thyme. Add the stock cube and water. Mix together well. Allow to simmer for 5-10 minutes. Spoon the mixture into a casserole dish.

Mash the potatoes, add some milk and butter to create a soft even consistency (no lumps). Spread the mash potato evenly over the mince mixture and sprinkle with cheese. Place the dish under the grill for a few minutes and allow the cheese to melt and the mash to turn golden brown.