500 g extra lean minced beef
1 large onion, peeled and chopped
397 g can of chopped tomatoes
208 g can chilli kidney beans, drained
2/3 cup (150 ml) 1/4 pt beef stock
salt and freshly ground black pepper
625 g old floury potatoes, peeled
200 g tub cheese spread
2 tbsp fresh chives or parsley, chopped
1 large onion, peeled and chopped
397 g can of chopped tomatoes
208 g can chilli kidney beans, drained
2/3 cup (150 ml) 1/4 pt beef stock
salt and freshly ground black pepper
625 g old floury potatoes, peeled
200 g tub cheese spread
2 tbsp fresh chives or parsley, chopped
method
1. Preheat the oven to 200°C, 400°, gas mark 6.
2. In a large pan, brown the mince without added fat for a few minutes.
3. Add the onion, tomatoes, kidney beans, stock and seasoning and cook for a further 3 - 4 minutes, stirring frequently.
4. Bring to the boil, cover and simmer for 20 minutes.
5. Meanwhile put the potatoes in a pan of boiling water and cook for 15 - 20 minutes or until tender.
6. Drain the potatoes, add the cheese spread a little at a time and mash until smooth.
7. Season with salt and pepper and stir in half the herbs.
8. Spoon the mince into an ovenproof dish and top with the potato.
9. Bake for 10 - 15 minutes or until golden brown.
10. Serve garnished with the remaining herbs.
2. In a large pan, brown the mince without added fat for a few minutes.
3. Add the onion, tomatoes, kidney beans, stock and seasoning and cook for a further 3 - 4 minutes, stirring frequently.
4. Bring to the boil, cover and simmer for 20 minutes.
5. Meanwhile put the potatoes in a pan of boiling water and cook for 15 - 20 minutes or until tender.
6. Drain the potatoes, add the cheese spread a little at a time and mash until smooth.
7. Season with salt and pepper and stir in half the herbs.
8. Spoon the mince into an ovenproof dish and top with the potato.
9. Bake for 10 - 15 minutes or until golden brown.
10. Serve garnished with the remaining herbs.
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