Ingredients
- 2tbs olive oil
- 2 onions, peeled and finely diced
- 2 cloves of garlic, peeled and chopped
- 400g minced beef
- 150g chorizo, peeled and finely diced.
- 1 tin of chopped tomatoes (400g)
- 300ml chicken stock
- 1tsp smoked paprika
- 1tbs honey
- 4tbs tomato chutney or country relish
- Salt and pepper
- 3 large rooster potatoes – very thinly sliced, peeled or unpeeled
- Some melted butter for brushing
1 Set the oven to 185 degrees.
2 Put the olive oil in a pan with the onions and garlic.
3 Cook for five minutes, until the onions start to soften, then add the beef and chorizo.
4 Turn the heat up and cook for five minutes or so until the beef has coloured a little.
5 Add the tomatoes, chicken stock, smoked paprika, honey and chutney, then season.
6 Cook over a low heat for 30-40 minutes, stirring occasionally until it becomes thick and glossy.
7 Place the mixture into an oven-proof casserole dish. Layer the potatoes over the top, brush with the melted butter, then season.
8 Place the casserole in the oven for 30-40 minutes until the potatoes are cooked and golden.
