Absolutely perfect for these chilly Melbourne nights, this hearty rich stew will warm the very cockles of your soul.
Once again, not the prettiest photo ever taken, but when we’re talking cold weather comfort foods it’s all about the flavour! Mini Me declared this to be Fabuliciouz & said, “You’re definitely making this again mum!”. Hubby couldn’t talk, too busy eating, but nodded enthusiastically in agreeance.
Now, if you don’t have any left over mashed potato, you may want to start by whipping up a quick batch of that – use say about 8 or so decent sized tatties (about 700g worth). Set it aside for later in the recipe.
Grab a deep sided large saucepan & pop a good glug of oil in to heat up. Brown off 500g of beef mince ensuring you season generously, as always, with salt & pepper. Tip in a can (400g) of diced tomatoes & give a jolly good stir. Next, add in 2 tablespoons of tomato paste, a good handful (about a tablespoon worth) of mixed dried herbs, a tin (425g) of Mexican Beans & 300ml of beef stock. Stir that really well to combine & reduce it a wee bit on a simmer.
The Mexican Beans have a wonderful sauce that they come in which is full of fabuliciouz spices so that gives a lot of flavour to the stew.
Transfer the filling to a casserole dish before turning your attention to the mashed tattie.
To the mash, add in a 200g tub of cream cheese & a very generous helping (about a tablespoon) of paprika. Mix it in really well so it’s all combined evenly.
Spoon that over the filling in the casserole dish & then crown it with an obscene amount of grated cheddar cheese.
Whack it in a 200c oven until the cheese is golden & good & proper melted! Usually takes about 15 minutes.