METHODBoil the Rooster potatoes for 15-20 minutes, or until tender.
Drain the potatoes, then mash with the milk using an electric
whisk until smooth. Season with pepper.
In a large pan over a medium heat, dry fry the minced meat until browned. Drain off any excess fat, then add the onion, celery and garlic and fry for a further 3-4 minutes, stirring occasionally.
Add the canned tomatoes, vegetable stock, Worcestershire sauce, herbs and mango chutney (optional). Bring to the boil, stirring until thickened. Reduce the heat, then cover and simmer for 20 minutes, stirring occasionally.
Place the meat in an ovenproof dish. Spoon the mashed potato mixture over the top and texture the top with a fork.
Either grill until lightly browned, or pop into a preheated oven at 200c / 400F / gas mark 6 for 20 mins
Serves: 4
Preparation: 15 mins
Cooking: 60 mins
1.2kg Albert Bartlett Original Organic Rooster Potatoes
Freshly ground black pepper
3 tbsp Semi-Skimmed milk
400g extra lean mince (lamb or beef)
1 medium onion (peeled and chopped)
1 celery stick (chopped)
2 garlic cloves (peeled and chopped)
2 tsp tomato puree
450g canned chopped tomatoes
300ml vegetable stock
1 slug Worchester sauce
2 bay leaves
3 sprigs of fresh rosemary
2 tsp dried oregano
1 tbsp mango chutney (optional)