Ingredients
- 500-600g mince
- 1 large onion diced
- 400g can of diced tomatoes
- 1-2 tomatoes sliced
- 3 tsp GF beef stock powder
- Small quantity shredded cheese
- Salt & pepper for seasoning
- 1 heaped tsp of mixed herbs
- GF cornflour as required to thicken mixture
- 500-600g mashed potatoes
Method
- Preheat oven to 250°C
- In a large saucepan add the mince & diced onion, when cooked pour off any excess liquid, add the can of diced tomatoes & bring to the boil.
- Season with salt & pepper & add the mixed herbs.
- Simmer for a few minutes then thicken with cornflour.
- Pour contents of saucepan into a 30 cm pie dish.
- Spread mashed potatoes over the meat.
- Sprinkle cheese evenly over the mashed potatoes.
- Arrange the sliced tomatoes over the cheese.
- Place in oven - remove when brown all over.
Note: This recipe was adapted from a Shepherd's Pie recipe in one of my mum's cookbooks: Marguerite Patten (1970) Fish, Meat, Poultry & Game, The Hamlyn Publishing Group Ltd, 618.
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