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What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

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What you need:

680g minced beef
1 egg
1 onion chopped
235ml milk
110g dried breadcrumbs
25g brown sugar
30ml mustard
80ml ketchup

What to do:

preheat the oven to 175C / 350F / gas mark 4
In a large bowl, stir in the beef, egg, onion, milk and bread and mix together thoroughly.
Lightly grease a 5×9 inch loaf tin, and pour in the mixture evenly.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake for around 1 hour.

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What you need:
1lb / 450g fresh turkey mince
7oz /200g tinned refried beans
2-4 garlic cloves crushed
1-2 jalapeno chillies ( deseeded & chopped)
2 tbsp tomato puree
1 tbsp freshly chopped coriander
1 tbsp cooking oil

What to do :

Put the turkey mince into a bowl. Beat the refried beans until smooth, then add to the turkey mince in the bowl.
Add the garlic, tomato puree, chillies & coriander, mix together.
Shape into 4 burgers, then cover & chill for upto an hour.
Heat a frying pan & add the oil. Add the burgers & cook on a medium heat for about 5 minutes each side, or until thoroughly cooked.
Drain & serve.

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What you need:

1 onion
1 carrot
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) lamb mince
1tbsp plain flour
1tbsp tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black papper
450g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
white pepper

What to do:

Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.

Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.

Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.

Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.

Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.

Place in the oven and bake for 30 minutes until top of the potato is slightly golden.

Top tip
Try sprinkling some grated cheese evenly over the mashed potato for a change, or chop some parsley and sprinkle over the shepherd’s pie before serving for an attractive finish.

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What you need:

100 g of lean minced beef

45 g of kidney beans, canned and drained ½ clove of garlic
½ onion
½ green pepper
1 tsp of olive oil
1 small tin of chopped tomatoes (200g)
1 tsp of tomato puree
½ beef stock cube
1 tsp chilli powder
½ tsp of mixed herbs

What to do:

Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened. Add the garlic and diced pepper and cook for another few minutes. Add the minced beef, brown and then drain off excess fat. Stir in all other ingredients, adding more or less chilli powder to your taste. Cover and cook for 20 minutes.
Serve with rice.

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