Ingredients

  • 700g potatoes
  • 4 medium carrots
  • 2 celery sticks
  • 1 garlic clove
  • 2 tbsp olive oil
  • 500g pack lean minced beef
  • 400g can chopped tomatoes
  • 350g jar sweet red pepper sauce
  • 50g mature cheddar, grated

Ready In 90 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Boil the potatoes for about 15 minutes until tender.
  • INGREDIENTS:
  • Length: 15 minutes

Step 2

  • Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 4

  • Remove the lid, turn the heat to high and cook for 2 minutes.
  • Length: 2 minutes

Step 5

  • Add the beef and cook, stirring, for about 3 minutes until browned.
  • INGREDIENTS:
  • Length: 3 minutes

Step 6

  • Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season.
  • INGREDIENTS:
  • Length: 25 minutes

Step 7

  • Preheat the oven to fan 180C/conventional 200C/ gas
  • EQUIPMENT:

Step 8

  • Peel the potatoes and grate them into a bowl.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Add the remaining oil and three quarters of the cheese, season and mix lightly.
  • INGREDIENTS:

Step 10

  • Spoon the beef into an ovenproof dish. Scatter over the rsti topping and sprinkle over the rest of the cheese.
  • INGREDIENTS:

Step 11

  • Bake for 35 minutes until bubbling and golden.
  • EQUIPMENT:
  • Length: 35 minutes