- Serves 4
- Preparation Time 25MINS
- Cook Time 40MINS
800g potatoes, peeled and chopped
1 tbs butter
1 tbs oil
1 onion, finely diced
2 cloves garlic, chopped
500g lamb mince
2 carrots, grated
2 tbs tomato paste
2 tsp rosemary
1 tbs plain flour
250ml pack Campbells Real Stock – Beef
cup grated tasty cheese
10 ml oil
1 medium Spanish onion roughly diced
cup of sultanas
3 medium tomatoes roughly diced
1/3 Cup of brown sugar
250ml (1 cup) Campbells Real Stock Vegetable
STEP 1 Preheat oven to 180C. Place potatoes into a saucepan of boiling salted water. Cook for 20 minutes or until tender. Drain, return to saucepan, add butter and milk, mash until smooth.
STEP 2 Heat oil in a saucepan over medium heat. Add onions and garlic, cook for 5 minutes or until softened. Add mince and carrot, cook until browned.
STEP 3 Add tomato paste and rosemary, cook, stirring, for 2 minutes. Remove from heat.
STEP 4 Stir in flour. Add Campbells Real Stock. Return to heat. Cook for a further 3 minutes, stirring constantly, until sauce has thickened.
STEP 5 Spoon into a 2L (8 cup) capacity oven proof dish. Top with the mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.
STEP 6 Tomato Relish: Heat oil in a medium saucepan, and saut onions till soft.
STEP 7 Add in sultanas and tomatoes and stir, add in brown sugar and stock and stir on a medium simmer.
STEP 8 Cook on a medium simmer for 15 minutes and serve.