1. Place the potatoes in a pan of boiling water and cook for 5 minutes. 2. Dry fry the mince in a non-stick pan; drain unwanted fluid. 3. Add the onion and cook for 3 minutes. 4. Stir in the tomato purée, herbs, crumbled stock cube and the milk; bring to the boil. 5. Transfer to an ovenproof dish. 6. Top with the drained potatoes. 7. Cook at 350°F for 40 minutes. 8. Beat together the yogurt, eggs and flour. 9. Spread over the potatoes and cook for a further 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
