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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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One of my flat mates is gluten free, so this recipe is fantastic for her. but its so good I'd have it over a normal pie any day! The original recipe calls for lamb mince, which does give it a really nice flavour, however due to being poor students we usually use beef mince and it tastes just fine. Ingredients:
2 tablespoons oil |
2 onions, diced |
2 garlic cloves, crushed |
500 g mincemeat |
40 g carrots, grated |
1 teaspoon cinnamon |
400 g chopped tomatoes |
250 ml beef stock |
3 eggs |
200 g unsweetened plain yogurt |
100 g tasty cheese, grated |
Directions:
1. Sweat off onions and garlic in oil untill soft.
2. Add mince and allow to brown.
3. Add carrot, cinnamon, tomatoes and stock, bring to the boil.
4. Mix eggs, yogurt and cheese in a bowl.
5. Put meat mix in an oven proof casserole dish, top with yogurt mix and top with extra cheese if you wish.
6. Bake at 180°C for about 20 minutes or until topping is set and golden brown.
7. Fantastic by itself with a salad or some fresh bread to mop up the juices.
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