Mexican style hotpot

Serves 6-8 hungry people.450g mince beef 2 carrots diced 1 white onion diced ½ cup of frozen peas 1tsp of chopped garlic (I use the one in from the supermarket ready chopped in oil)2tbsn olive oil 2 tins of tomatoes1 tbsn tomato puree 1 tin of kidney beans 2 beef oxo cubes 1 tbsn Worchester sauce ½ Tabasco (optional)2tsp ground cumin ½ tsp chilli flakes or chilli powder (Id add more because l Love chilli so use this spice to your taste)1 tbsn chopped fresh coriander 2 finally sliced scallionsFor the top:6 medium potatoes washed, peeled and slice quite thinly.50-75grm of sliced cheese any kind will do.

Pre heat the oven 170oc Heat your pot with 1tbsn of the oil and add meat fry until well browned 5-6 mins Drain off excess fat Add the final 1tbsn of olive oilAdd the vegetables to the meat and cook off for a further 5 minutes Add the stock cubes, Worchester sauce, Tabasco, tomatoes and kidney beans Stir well Add cumin and chilli flakesCook for 6-8 minutes to let all the flavours develop and marry Throw in coriander and scallionsTransfer to an oven proof casserole dish Place sliced potatoes on top Cook in oven for 30 minutes then for the final 10-15 minutes add grated cheese and turn up the heat to 190ocServe piping hot with salad, baked beans or more potatoes.Some sour cream would be lovely on the side too.