1kg Quality Mark beef mince
2 celery stalks
150ml red wine
400g chopped tomatoes
1 Tbsp tomato paste
250ml beef stock
2 Tbsp finely chopped parsley
2 tsp finely chopped fresh thyme
1.2kg floury potatoes
peeled and cut into chunks
1 cup grated tasty cheddar cheese
1 tsp paprika
To Make Filling
To Make Topping
Preheat the oven to 190°C
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat.
Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns.
Remove and set aside.
Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft.
Increase heat and add carrot and celery and cook for a further 5 minutes.
Pour in the wine if using, and bring to the boil.
Return beef mince to the saucepan with tomatoes, tomato paste and stock.
Season as required.
Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated.
Stir through the chopped herbs.
Nutrition Information per Serving (669g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2494 kJ (593 kcal)
* Percentage of recommended daily intake (Aust/NZ)