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500 g lean beef mince
½ a 50 g packet brown onion soup
125 ml LANCEWOOD® Double Cream Plain Yoghurt or LANCEWOOD® Sour Cream
30 ml oil
1 clove garlic, crushed
1 onion, chopped
1 x 410 g can chopped peeled tomatoes
15 ml sugar
5 ml mixed herbs
250 ml beef stock
Salt & freshly ground black pepper to taste
3 potatoes, peeled, quartered & cooked until just soft
250 Lancewood® Cheddar, grated
750 ml rice, cooked
Preheat the oven to 180°C. Mix the mince, brown onion soup and yoghurt or sour cream together. Shape into meatballs and place in a casserole dish.
Heat the oil and fry the garlic and onion until golden. Add the tomatoes, sugar, mixed herbs and beef stock and simmer over low heat for 2 minutes. Spoon over the meatballs and arrange the potatoes in between. Sprinkle cheese over and bake for 30 – 40 minutes.
Serve with rice and steamed vegetables.
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