Mexican Cottage Pie
1 tbsp vegie oil
1 onion, chopped
2 cloves garlic, crushed
250g minced beef
1/2 tsp chilli powder
2 tsp ground cumin
400g can tomatoes
1 cup water
300g red kidney beans, rinsed, drain
1 tbsp plain flour
1 tbsp water, extra
1/2 cup grated cheddar cheese
1/2 stale breadcrumbs
1 tsp sweet paprika
Topping:
4 potatoes
60g butter
1/4 cup milk
Grease a 1.5 litre heatproof dish. Heat oil in frypan; cook onion, garlic, beef, chilli powder and cumin, stirring until beef is browned. Stir in undrained crushed tomatoes, water, beans and blended flour and extra water; stir over heat until mixture boils. Simmer for about 10 minutes until mixture thickens.
Spoon the mixture into a prepared dish, gently spread with topping; sprinkle with combined cheddar, breadcrumbs and paprika. Bake in 220°c oven for about 10 minutes until browned lightly.
To make topping: boil potatoes until tender, drain. Mash potatoes. Add butter and milk, mash until smooth.