Serving size: Serves 4

INGREDIENTS

• 1 tbs olive oil
• 1 onion, finely chopped
• 1carrot, finely chopped
  400g minced beef
• 2 medium sized fresh tomatoes – preferably Roma
• ½ cup peas
• 4 large potatoes, peeled and halved
• 1 tbs oyster sauce
• 3-4 fresh basil leaves
• 3-4 fresh Vietnamese mint leaves (optional – could be replaced by another herb, perhaps parsley
• 2 cloves garlic
• ¼ cup of white or red wine
• 40g butter
• ½ cup milk
• 2 tbs grated tasty cheese
• Salt and pepper to season

METHOD

Preheat oven to 200 Celsius. Heat oil in a frying pan over medium heat. Fry onion and garlic until soft, add mince and cook until there is none rare. chop the tomatoes and add with the peas and fresh herbs. Season with salt and pepper. Add the oyster sauce and wine. Cover and let this simmer for 15 minutes, turning the mix as it cooks. Boil the potatoes until soft, then drain and mash with butter and milk. Place the meat mixture into a casserole dish, top with mashed potato and sprinkle the grated cheese over the top. Bake for 15 to 20 minutes or until the cheese is melted and the potato is lightly golden.