August 22, 2018
May 05, 2016
Prep Time: 5 minutes
Cooking Time: 40 minutes
250g extra-lean minced beef
1 clove garlic, peeled and crushed
1 large onion, peeled and chopped
2 tbsp dry HEBA pap
125ml beef stock
Ground black pepper
50g cheese, grated
- Heat a large non-stick frying pan and add the mince. Fry for 6mins, stirring occasionally, until browned. Add the garlic and onion and cook for a further 2 mins. Stir in the heba and cook for 1min.
- Add the stock to the pan and stir. Season with black pepper.
- Bring to the boil and allow to simmer for 10-15mins, removing the lid for the final few minutes.
- Spoon the mince into a large shallow dish, then top with creamy HEBA pap, smoothing the surface. Top with grated cheese and place under a preheated grill for 4-5mins or until the top is golden brown.