ARGENTINIAN COTTAGE PIE

SERVES 4-6 PREPARATION: 20 MIN COOKING: 40 MIN

MASH

1kg potatoes salt and pepper 30ml (1T) butter 125ml (½c) milk 2 egg yolks

MINCE

10ml (2t) olive oil 1 onion, chopped 2 green chillies, chopped 3 garlic cloves, crushed 2 ripe medium tomatoes 15ml (1T) tomato paste 500g lean beef mince 10ml (2t) paprika 125ml (½c) red wine 1 bay leaf 5ml (1t) ground cumin salt and pepper 125ml (½c) beef stock 15ml (1T) flour 6-10 olives, halved 2-3 boiled eggs, quartered Preheat the oven to 180°C. Lightly grease an ovenproof dish with nonstick spray. 1 MASH Peel and quarter the potatoes. Steam or boil with a little salt until soft. Once cooked, drain well and allow to stand covered for a few minutes. Mash with the butter, milk and egg yolks. Season with salt and pepper. 2 MINCE Heat the oil in a pan and fry the onion, chillies and garlic until the onion is translucent. 3 Blanch the tomatoes in boiling water for a few minutes to loosen the skin. Peel and chop finely. Add the chopped tomatoes and tomato paste to the pan and cook until the tomatoes are soft. 4 Add the beef mince, paprika, red wine, bay leaf and cumin and mix well. Season with salt and pepper and cook for a few minutes, adding more olive oil if necessary. 5 Add the stock and flour, reduce the heat and simmer until the liquid has reduced by half. 6 Put the mince in the prepared dish and push the olives and eggs into the top. Spread or pipe the mash over. Bake for 15 minutes or until heated through and browned on top.