Ingredients:
1 tablespoon oil
1 onions, finely chopped
1 large carrots
2 celery ribs, finely sliced
2 garlic cloves, crushed
1 lb minced beef
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon plain flour
1 (14 ounce) cans chopped tomatoes
1 tablespoon tomato puree
2 cups chicken stock
salt
fresh ground black pepper
2 lbs potatoes, peeled, cut into even-sized chunks
1 ounce butter ( I often add 2 oz)
3 tablespoons hot milk
2 red chilies, finely chopped or 2 chili powder
2 tablespoons finely chopped coriander
Directions:
Heat oil in a large pan; add onion, carrot, celery and garlic. Cook for 10 minutes until softened.
Stir in minced beef, turn up heat to brown meat.
Add cumin, flour and coriander; cook for 1 minute.
Add tomatoes and puree; simmer for 5 minutes.
Stir in stock and season.
Cover and simmer for 30 minutes, stirring occasionally.
Remove lid and let simmer for a further 5-10 minutes.
Meanwhile whilst meat is simmering away, make the chilie mash.
Place potatoes into a pot of cold salted water. Bring to boil and simmer for 20 minutes or until potatoes are tender.
Drain potatoes and place back in pot. Mash over a low heat with the butter, hot milk, chilies and coriander.
Season to taste.
Spoon meat into an oven proof dish,spread Potato mix over.
Bake for 25-30 minutes until bubbling hot.
Servings: 4
Time preparation: 25 min.
Time total: 95 min.