Serves 2
250g lean beef mince
1 leek split length ways and finely sliced
1 white onion finely chopped
good handful of frozen peas
2 medium sized potatoes
1 tblsp olive oil
1 heaped tsp dried thyme, oregano or mixed herbs
1 dessert spoon tomato puree
1 beef stock cube
4 tblsp water
1 tblsp grated cheese
1 tsp chopped chives

Preheat the oven to 220°C. Thinly slice the potatoes, boil in salted water for about 3 minutes until they start to soften, drain and set aside. Fry the onion and leek in the olive oil until soft. Add the mince, brown. Sprinkle over your choice of herbs, the stock cube, then add the water, tomato puree and peas. Stir on a medium heat for about 4 mins. Split the mixture between two 6x4 inch oven proof dishes. Layer the potato slices over the top, sprinkle over the grated cheese, some freshly ground black pepper, and finely drizzle with a little olive oil. Pop in the oven for 20 mins, by which time the potatoes should be browned. Sprinkle with chives if desired, and serve with vegetables.

Labels: cooking