2 tbsp vegetable oil
2 bay leaves
1 onion, finely chopped
2 green chillies, finely chopped
450g vege mince
5-6 mushrooms, sliced (optional)
2-3 carrots, peeled and sliced
Salt, to taste
1 tsp ground cumin
25g plain flour or maida
300ml lamb or vegetable stock
1 tbsp tomato puree
4-5 tbsp milk
50g cheddar cheese, grated
Peel and boil the potatoes in boiling water for 20 minutes until soft.
Heat the oil in a pan and add the bay leaves followed by the onion and fry for a couple of minutes, then add the green chillies, mince, mushrooms, if using and carrots and continue frying for 8-10 minutes until the mince turns brown. Add the salt, cumin and flour and stir for a minute. If you are using a stock cube to make stock, it may already contain salt so be weary of how much you have added to the mince mixture. Slowly blend in the stock and tomato puree. Cook until the mixture thickens.
Preheat the oven to 200C.
Mash the potatoes with the butter and milk.
When the lamb mixture is thick, tip it into an oven proof dish. Spread the mashed potatoes on top and sprinkle over the cheese.
Place in the oven and bake for 15-20 minutes.