INGREDIENTS: 500g potato, diced
1 teaspoon olive oil
2 cloves garlic, crushed
300g lean beef mince
400g can diced tomatoes
420g Edgell Red Kidney Beans, drained
2 tablespoons tomato paste
1 teaspoon low salt beef stock powder
1 tablespoon chopped fresh basil
2 tablespoons grated romano or parmesan cheese
METHOD: 1. Cook potatoes in a pot of boiling water for 10 minutes or
until tender.
2. Heat oil in a saucepan, add garlic and beef mince and cook for
2-3 minutes or until browned.
3. Stir in tomatoes, drained Edgell Red Kidney Beans, tomato
paste and stock powder. Bring to the boil, reduce heat and simmer
uncovered for 5 minutes.
4. Drain and mash potatoes. Spoon bean
mixture into 4 x 1 cup ramekins, scatter with basil, top with mashed
potato and sprinkle with cheese.
