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Mince and Potato Bake
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| Potato Layer | |
| 5 | potatoes, washed not peeled |
| Potato spice Mince layers | |
| 2 tbs | olive oil |
| 2 medium | onions, chopped |
| 500gm | lean mince |
| 2 tbs | beef stock powder |
| 1 tbs | flour |
| 1 | ripe tomato grated |
| tin | chopped peeled tomatoes, alternative |
| 2 tbs | tomato pesto or tomato paste |
| 2 | red or yellow bell peppers, seeded and finely cubed |
| 1 cup | water |
| Garlic pepper seasoning | |
| 2 tbs | chopped parsley |
| Cheese topping | |
| 200ml | cheese sauce |
| 2 | eggs |
| 1/2 cup | grated cheddar cheese |
Preheat oven to 200'
Boil the potatoes in their jackets until just cooked (appr 45 minutes from cold).
Drain and leave on one side.
Heat a large pan until very hot.
Add the oil as soon as the 'heat wave' pattern appears.
Add the mince and onion, breaking up the lumps.
When the mince is cooked, add the stock powder and flour and mix them in.
Add the tomato and tomato pesto, bell peppers, and water.
Simmer for 5 minutes.
Season to taste and add parsley.
Slice the potatoes with skins into 5mm thick rounds and season with potato spice.
Layer the mince and potatoes in an ovenproof dish, starting with mince and ending with potatoes - 2 layers of each.
Beat the cheese sauce with the eggs and pour over the top.
Sprinkle with cheese.
Bake for 30 minutes until browned.
Variations:
Add cubed brinjal into the layers.
Add grated carrot to the mince.
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