- 700g potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 medium carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 garlic clove
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack lean minced beef
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 400g can chopped tomatoes
- 350g jar sweet red pepper sauce
- 50g mature cheddar, grated
Boil the potatoes for about 15 minutes until tender. Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor. Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently.
Remove the lid, turn the heat to high and cook for 2 minutes. Add the beef and cook, stirring, for about 3 minutes until browned. Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season.
Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the potatoes and grate them into a bowl. Add the remaining oil and three quarters of the cheese, season and mix lightly.
Spoon the beef into an ovenproof dish. Scatter over the rösti topping and sprinkle over the rest of the cheese. Bake for 35 minutes until bubbling and golden.