Food 4 Life - Chip Topped Mediterranean Pie

05 September 2010

INGREDIENTS:
450g (1lb) lean minced beef
1 Onion, chopped
2 cloves garlic, crushed
1 red pepper, seeded and cut into chunks
* ½ aubergine, cut into chunks
* 1-2 x 15ml sp (1-2tbsp) olive paste or pesto
* 8 black  or green olives, pitted
1 x 400g can chopped tomatoes
2 x 15ml  sp (2tbsp) tomato ketchup
2 x  15ml sp (tbsp) fresh mixed herbs,
chopped or 1 x 15ml sp (1 tbsp)
Dried mixed herbs
Salt and black pepper
350g (12oz) frozen oven chips or potato wedges
25g (1oz) mozzarella or low fat cheddar cheese, grated

Kids Extras
* 4 x  15ml sp (4tbsp) sweetcorn
* 2 x 15ml sp (2tbsp) tomato puree
* 100g (4oz) cheddar cheese, cut into small cubes

* Swap these ingredients if making this for kids.

METHOD:
Temperature:  gas mark 6, 200°C, 400°F

· In a large non-stick wok or saucepan dry fry mince, onion and garlic until browned.
· Add the pepper and aubergine and cook for 2-3 minutes.
· Add remaining ingredients except the chips and grated cheese and cook for 2-3 minutes.
· Place into a large ovenproof dish.  Top with the oven chips and sprinkle with cheese.
· Place in a pre-heated oven for approximately 20 minutes.

Tip:  A large jar or pre-made tomato pasta sauce can be used.  Serve with mixed salad and crusty bread