Ingredients

The following ingredients have 2 Servings
  • 700g potatoes
  • 4 medium carrots
  • 2 celery sticks
  • 1 garlic clove
  • 2 tbsp olive oil
  • 500g pack lean minced beef
  • 400g can chopped tomatoes
  • 350g jar sweet red pepper sauce
  • 50g mature cheddar , grated

Instruction

  • Boil the potatoes for about 15 minutes until tender. Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor. Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently.
  • Remove the lid, turn the heat to high and cook for 2 minutes. Add the beef and cook, stirring, for about 3 minutes until browned. Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season.
  • Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the potatoes and grate them into a bowl. Add the remaining oil and three quarters of the cheese, season and mix lightly.
  • Spoon the beef into an ovenproof dish. Scatter over the rösti topping and sprinkle over the rest of the cheese. Bake for 35 minutes until bubbling and golden.