1 tin of red kidney beans – drained and roughly chopped
1 tablespoon of Oil
1pt of Beef Stock
1 Onion, peeled and finely chopped
2-3 carrots, grated
2 Tablespoons Tomato Puree
1 Teaspoon of Dried Herbs
2 Tablespoons of Brown Sauce
2 Tablespoons of Worcester Sauce
4-5 large potatoes
50g piece of Chorizo (chopped in to large pieces, add with the mince)
Milk or cream (add to mash)
Snipped Chives or Green spring onion tops (add to mash)
Parmesan Cheese (sprinkle on the finished mash top)
Lightly fry off the onion in the oil, until transparent and slightly golden.
Add mince, breaking up with the back of a wooden spoon, and brown off
Add in the Beef stock, tomato puree and herbs and bring to the boil.
Add the kidney beans, grated carrots, Brown and Worcester sauce, and simmer for 20-30 minutes so that flavours are well established, but the mixture remains moist.
Whilst this is cooking down, peel, chop the potatoes , add to saucepan cover with boiling water and simmer for 20 minutes, until the potatoes are soft. Drain the potatoes and mash with a potato masher.
Transfer the mince mixture to an ovenproof (3 pint/1.5ltr) casserole dish.
Top with the mashed potato and cook in a preheated oven (170C) for 25-30 minutes until the base is bubbling and the potato is crisp and brown.
This dish improves if made the day before eating (stored in a fridge), serves four and comes in at approximately £2.50 = less than 65p per head