gravy granules (this is to make the gravy a little thicker)
salt & pepper
1lb potatoes very thinly sliced
about 4oz cheddar cheese
couple of squeezes of tom puree
a cup full of water
Steps:
Gently fry the onions until translucent, add the mince and gently fry until brown. Add the beans, tomatoes, oxo's, tom puree, S&P, and the gravy granules and simmer until it has thickened a little, add the water if hardly any gravy.
Transfer to a lidded oven proof dish and layer the thinly sliced potatoes on top.
Bake in oven on mark 5. or 375.f for about an hour or more, until potatoes are cooked, (I usually stick a blunt knife in the middle to check)Sprinkle the grated cheddar cheese on top and put back in oven (without the lid) till nice and golden. I sometimes cook on about gas mark 4 to slowly cook this if I am nipping out to the shop or doing a school run.
Serve with anything you want or on its own.
Can either use corned beef or the left overs from the beef joint instead of mince. If using corned beef omit the salt.
I sometime put carrots (I cheat and use a small can) and sweetcorn in, to make a difference. I also add more sliced potatoes to make it more filling, depends on how many I have over for dinner.
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Preparation. Put your oven on at 180C. Before you start cooking, peel and slice your onions, wash and slice your carrots & potatoes and grate your cheese.
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