*Bean, Cheddar and Potato Bake*
Serves 4

Sort of a beef and bean cottage pie with potatoe cobbles, topped with cheese and baked.  Delicious!!

1 onion, peeled and chopped
2 medium carrots, peeled and chopped
500g of lean minced beef (about 1 pound)
300ml of beef stock (1 1/4 cup)
1 to 2 TBS Worcestershire sauce
a bay leaf or a bouquet garni
600g of new potatoes (about 1 1/4 pounds) peeled
420g tin of baked beans (14 ounce tin)
salt and pepper to taste
50g of grated mature Cheddar Cheese (scant half cup)

Preheat the oven to 200*C/400*F/gas mark 6.  Place the onion and carrot into a large skillet along with the minced beef.  Cook and stir over moderate heat until lightly browned.  Add the beef stock, bay leaf and Worcestershire sauce.  Bring to the boil and then reduce to a simmer.  Cook gently for about 15 minutes.

In the meantime slice the potatoes and parboil them in boiling lightly salted water for about 8 minutes or just until tender.  You do not want them to be breaking up.  Drain well.

Remove the bay leaf or bouquet garni from the mince mixture.  Add the tin of baked beans, undrained and heat through. Taste and adjust seasoning as desired, adding some salt and black pepper if necessary.  Spoon half of this mixture into a shallow casserole dish.  Top with half of the potato slices.  Spoon the remainder of the mince mixture over top and the final layer of potatoes.  Scatter the cheese over top to cover.

Bake for 20 minutes, until golden and bubbling.