METHODBoil the potatoes in salted water until tender, about 5 minutes, then peel and mash. Add the seasoning, butter, spring onion and chopped egg. Spread about half of this mix into a buttered oven proof dish.
In a wide hot pan sear the mince with the vegetable oil, break it up with a fork to remove any lumps. Add the onion, garlic and seasoning. Continue to cook for a further 10 minutes.
Finally add the tomatoes and a couple of spoons of water. Simmer for 10 minutes then leave to cook a little. Remove any excess grease with a spoon then pour this into the dish.
Cover with the remaining potato mix. Bake in the oven at 200ºC for 15 minutes.
Serves: 6
Preparation: 15 mins
Cooking: 45 mins
6 medium sized Albert Bartlett Original Rooster Potatoes
3 hard boiled eggs
1 tbsp butter
3 chopped spring onions
2 tbsp vegetable oil
2 onions (finely chopped)
4 tomatoes (roughly chopped and peeled)
500g minced beef
2 chopped cloves of garlic
1 tbsp turmeric powder
2 tbsp ground cumin
1 tbsp dried chilli flakes
Salt and pepper