Place prepared potatoes into a large pan. Cover with just enough boiling water to cover and fast simmer with the lid on for about 10 – 15 minutes until soft.
Meanwhile place the beef, onion, garlic and carrot in a cold pan. Place on the heat, ‘dry fry’ in its own juices and brown for about 4-5 minutes. Add the tomatoes herbs and ketchup (add a splash of beef stock if a little too thick). Season and bring to the boil and then simmer for 10-15 minutes with the lid on the pan.
Preheat the grill.
Drain the potatoes; add a splash of milk and mash. Place the mince mixture into a shallow dish, top with a thin layer of mash and dot with a little margarine. Place under preheated grill until crisp and golden, about 5- 10 minutes.
Serve with seasonal green vegetables or salad leaves.
4 Medium potatoes, peeled and cut into cubes
450g Lean beef mince
1 Onion, finely chopped
1 Garlic clove, crushed
1 Carrot, peeled and roughly chopped into 4 cubes
1 Can of chopped tomatoess
2tbsp Tomato Ketchup
2tbsp Fresh mixed herbs, e.g. parsley, thyme, sage
8tbsp Milk for mashing
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
North African spiced baked eggs with potatoes
Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yoghurt to make this meal even more tasty!
A simple, one tray taste of the orient, with baby vegetables.
This campaign was originally produced in the framework of a programme co-financed by the European Union