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
2 large potatoes thinly sliced
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, remove from the heat and allow to cool.
FOR THE TOPPING
Preheat the oven to 180°C. Using a mandolin thinly slice the potatoes. Rinse in cold water and dry.
Pour the filling into an ovenproof dish, add the potato slices, overlapping each one.
Top with cheese, sprinkle with oregano and paprika.
Bake for 25-30 minutes until the topping is crisp and golden.
