30ml sunflower oil
1 large onion, finely chopped
30ml cake wheat flour
30ml barbecue spice
500g lean beef mince
350ml water
45ml Mrs Ball’s Chutney
125g brown mushrooms, sliced
125g frozen corn
125g frozen peas
30ml parsley, chopped
TOPPING
8 potatoes, peeled and cut into quarters
Sea salt
Paprika
30g butter or margarine
100g mature Cheddar cheese, grated
5ml English mustard
3ml baking powder
60ml low-fat milk
Preheat the oven to 200ºC.
Sauté onion in oil until soft. Stir in flour, barbecue spice and beef mince. Cook over a low heat until mince changes colour.
Gradually add water, chutney, mushrooms and corn, then cook for 15 – 20 minutes. Add peas and parsley and allow to heat through.
Topping: Meanwhile, boil the potatoes. As soon as they’re cooked, drain and…