Gluten Free, Egg Free & Nut Free
PREP TIME: 1hr
COOK TIME: 25min SERVES: 6
1 litre water
6 large potatoes
1 tbsp butter
½ cup milk
¼ cup parmesan cheese, grated
500g beef mince
1 cup chives, chopped
¾ cup water
½ cup water
2 beef stock cubes - gluten free
2 tbsp tomato paste
¼ tsp soy sauce, gluten free
½ tsp oregano
½ tsp nutmeg
3 tbsp corn flour
Spray olive oil
Step 1: Wash and peel potatoes.
Step 2: In a large saucepan of water, boil potatoes for 8-10 minutes or until softened.
Step 3: Drain potatoes and return to saucepan.
Step 4: Season potatoes with salt and pepper and then mash potatoes with butter, parmesan and milk.
Step 5: Place the mash aside to cool.
Step 6: Spray a non-stick fry pan with spray oil and place over medium heat.
Step 7: In the fry pan, cook the chives and the mince until mince is well browned.
Step 8: Add ¾ cup water, stock cubes, tomato paste, Soy sauce, oregano and nutmeg. Stir together well with a wooden spoon and then bring the mixture to boil.
Step 9: Season the mixture with salt and pepper.
Step 10: Lower the heat and leave to simmer for 15 minutes.
Step 11: In ½ cup water stir the flour to make a smooth paste.
Step 12: Add the paste to the mince mixture and bring the fry pan again to the boil. Stir continuously for 5 minutes.
Step 13: Take the fry pan off the heat and rest aside.
Step 14: Preheat oven to 180°C.
Step 15: Spray a baking dish with spray oil and spoon the mince mixture evenly into the baking dish.
Step 16: Spread the potato mash on top of the mince mixture, using a spatula to smooth the finish.
Step 17: Bake in the oven for 20-25 minutes, or until the potato is golden.