- 500g lean mince
- 1 cup fruit chutney
- 6 potatoes, boiled and mashed
- 75g tasty cheese, grated
In a non-stick frypan brown mince, season and mix through chutney. Pour into a casserole dish, top evenly with mashed potato and sprinkle with grated cheese. Bake in 180C oven for 20-30 minutes or until cheese is nice and bubbly.
Optional: Slice a tomato or two over the mince before topping with potato.
A recipe inspired from the Gippsland Harvest Festival, Victoria.