Extra flavour with no extra effort. Simply replace your milk and butter for a squeeze of cheese!
1 tbsp vegetable oil
1 onion, peeled and diced
2 garlic clove, minced
2 carrots, peeled and diced
500 g lean beef mince
1 beef stock cube
1 tbsp plain flour
500 ml beef stock
1 tbsp tomato purée
1 tbsp Worcester sauce
750 g potatoes, peeled and diced
150g tube Primula Cheese with Chives
Salt and pepper
1Preheat the oven to 220°C/Gas Mark 7.
2Place a large pan over a medium-heat. Add the oil to the pan and gently fry the onion, garlic and carrot. Add the mince to the pan and continue to fry until the meat has browned.
3Crumble over the beef stock cube and stir through the flour, cooking for 2 minutes, removing any lumps. Pour in the stock, tomato purée and Worcester sauce, continue to cook until it begins to thicken. Season to taste.
4Meanwhile, boil the potatoes in salted water for 15 minutes, until soft. Drain and squeeze in the Primula Cheese with Chives. Mash together until smooth and creamy.
5Pour the beef mixture into a baking dish. Top with the mashed potato to the mixture and with a fork create lines across the top of the potato.
6Bake in the oven for 30 minutes, until golden and bubbling.