Ingredients (serves 2)
For the filling
300g Minced beef
1 Tbsp Rapeseed oil
3 tsp Mexican-Style rub
1/2 tsp Chilli flakes
1 large carrot diced
100g onion diced
1 Tbsp Chilli sauce
200g Romesco or Marinara sauce
½ red pepper diced
For the mash
600g potatoes peeled
50g butter
½ tsp Turmeric powder
50g parmesan grated
2 Tbsp Chives chopped
1/2 tsp Chilli flakes
150g Mild cheddar cheese grated
Instructions
Prep all the vegetables first.
In a large non stick pan add the oil, mince and Mexican spice mix and stir until the meat is well coated with the spice. Turn on the heat to a medium setting and stir-fry for five minutes. Add the chilli flakes, carrots, onions, and the chilli chutney and mix well. Gentle fry for 10 minutes. Add the Romesco sauce and diced pepper and mix well. Bring to a simmer for five minutes and take off the heat. Add the mince mixture to a casserole dish big enough to allow the mash to sit on top and set aside until needed.
Pre-heat the oven to 200C/180C fan/ Gas mark 6
Add the potatoes in a saucepan of slightly salted water and bring to a boil. Reduce the heat to a simmer & cover with a lid for 20 minutes. Drain the water from the pan and add the butter & turmeric and mash down. Use more butter if needed for a creamier mash. Stir in the parmesan, 1 Tbsp of the chives with & the chilli flakes with a fork. Spoon the mash over the mince in the casserole dish and spread evenly with a fork. Add the dish to the oven for 15 minutes. Take the dish out and sprinkle the cheese on top. Return the dish to the oven/grill and grill the cheese until light brown then you are ready to plate up. Sprinkle the remaining chives on top to garnish.
Win a £5 Voucher
Every month we give you the chance to win a £5 voucher to spend with us at The Cooking Plumber. All you have to do is share a photo of a dish that you've made using one of our products on social media, naming the product and tagging @thecookingplumber. You will then be automatically entered into the draw at the end of that month.
Download the recipe