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4 – 6 medium potatoes, peeled, boiled and mashed
230 g LANCEWOOD ®Medium Fat Plain Cream Cheese
375 ml LANCEWOOD® Cheddar, grated
125 – 160 ml milk
Salt to taste
15 ml oil
1 onion, chopped
1 clove garlic, crushed
500 g lean beef mince
250 ml beef stock
60 ml tomato paste
250 g mixed frozen vegetables
Salt and freshly ground black pepper to taste
Mix the mashed potatoes, cream cheese and 250 ml of the cheese together. Season to taste and set aside.
Heat the oil and fry the onion and garlic until soft. Add the mince and brown. Add the stock and the tomato paste. Simmer over low heat until most of the liquid has evaporated. Add the vegetables and heat through. Season to taste. Spoon into an ovenproof dish. Spoon the mashed potato topping on top and spread out. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180◦C for 25 – 30 minutes until golden and bubbling. Serve with salad.
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