CREAMY MINCE AND POTATO CASSEROLE
Serves 4
Olive oil
1 medium onion
500gm minced beef or lamb
1 level tablespoon flour
3 tablespoons or small can tomato puree
1 beef stock cube
½ pint water
1 lb potatoes, peeled and thinly sliced
(salt & pepper to taste) optional
3 0z grated cheese
for the sauce
1oz margarine
1 oz flour
½ pint milk
2 ½ pint shallow ovenproof dish
Method
Heat the oil in a large frying pan, add the onion and cook gently for 5 minutes until soft
Add the mince and fry quickly for 2-3 minutes, stirring. Stir in pepper, salt and flour and cook for half a minute. Stir in the tomato puree, stock cube an water and bring to the boil, stirring.
Set the oven to moderate, gas Mark 4 or 350ºF/180ºC.
Cover the base of the dish with half the sliced potatoes and sprinkle over half the cheese. Spoon half the mince on top, then cover with the rest of the potato. Spread the remaining mince over the potato.
Make the sauce: Melt the margarine, stir in the flour then gradually stir in the milk. Bring to the boil, stirring, and cook for half a minute. Remove and sprinkle over the rest of the cheese. Bake above the centre of the oven for 40-45 minutes until the potatoes are soft.
Serve with your families favourite vegetables.