Serves 6, prep time 15 minutes, cooking time 60 minutes
INGREDIENTS
FOR THE FILLING
2 tbsp of olive oil
1 chopped onion
2 garlic cloves, chopped
500g of minced beef
2 tbsp of Worcestershire sauce
1 tbsp of Chipotle Tabasco
1 can of chopped tomatoes
3 tbsp of tomato purée
Salt & pepper
1 tbsp of oregano
FOR THE TOPPING
12 sliced carrots
2 tbsp of maple syrup
Salt & pepper
1 cup of breadcrumbs
150g of grated parmesan
TO TOP
200g of grated cheddar
150g of grated parmesan
1 tbsp of oregano
2 tsp of cayenne pepper
METHOD
FOR THE FILLING
Heat the oil in a pan on a medium heat, add the onion, garlic and sauté until Next, add the Worcestershire sauce, tabasco, chopped tomatoes, purée, oregano, season and stir.
Pour in the vegetable stock, cover, reduce the heat to a simmer for 10 minutes, then remove from the heat and allow to cool.
FOR THE TOPPING
In a pan bring to the boil 750ml of salted water, add the carrots and cook until soft.
Drain, add to a bowl with maple syrup, season then mash the carrots until smooth.
Add the breadcrumbs, grated parmesan and combine.
Preheat the oven to 180ºC, pour the filling to an ovenproof dish and even out.
A spoonful at a time add the carrot topping. Sprinkle with grated cheddar, parmesan, oregano and dust with cayenne pepper.
Place in the oven for 35-45 minutes until the topping is crisp and golden, then serve with steamed vegetables.
