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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

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Overall rating

A star rating of 3.9 out of 5.12 ratings
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