50 g (2 oz) butter
175 g (6 oz) onions, skinned and chopped
450 g (1 lb) lean minced beef
60 ml (4 tbsp) plain flour
200 ml (7 fl oz) beef stock
396 g (14 oz) can tomatoes
15 ml (1 tbsp) tomato puree
175 g (6 oz) aduki beans, soaked overnight and drained
salt and freshly ground pepper
450 ml (3/4 pint) milk
1 egg, beaten
100 g (4 oz) cheddar cheese, grated
175 g (6 oz) onions, skinned and chopped
450 g (1 lb) lean minced beef
60 ml (4 tbsp) plain flour
200 ml (7 fl oz) beef stock
396 g (14 oz) can tomatoes
15 ml (1 tbsp) tomato puree
175 g (6 oz) aduki beans, soaked overnight and drained
salt and freshly ground pepper
450 ml (3/4 pint) milk
1 egg, beaten
100 g (4 oz) cheddar cheese, grated
method
1. Melt half the butter in a frying pan and cook the onions until soft. Stir in the mince and cook until just coloured.
2. Stir in 15 ml (1 tbsp) flour, cook for 2 minutes, stirring then add the stock, tomatoes with their juice, tomato puree and beans and seasoning. Cover and simmer for about 30 minutes. Turn into a 1.7 litre (3 pint) ovenproof dish.
3. To make the sauce: melt the remaining butter, and stir in the remaining flour and cook for 2 minutes. Remove from the heat and add the milk gradually. Return to the heat and cook until thickened. Beat in the egg and cheese. Season.
4. Cover the mince mixture with the sauce and bake at 200°C (400°F) mark 6 for about 20 minutes.
2. Stir in 15 ml (1 tbsp) flour, cook for 2 minutes, stirring then add the stock, tomatoes with their juice, tomato puree and beans and seasoning. Cover and simmer for about 30 minutes. Turn into a 1.7 litre (3 pint) ovenproof dish.
3. To make the sauce: melt the remaining butter, and stir in the remaining flour and cook for 2 minutes. Remove from the heat and add the milk gradually. Return to the heat and cook until thickened. Beat in the egg and cheese. Season.
4. Cover the mince mixture with the sauce and bake at 200°C (400°F) mark 6 for about 20 minutes.
serving amount
serves 6
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