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1
Coarsely chop the onion and peppers.
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2
Peel the potatoes and cut into small pieces (about the size of roast potatoes) and put to one side.
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3
Warm a pan on medium heat, add a little olive oil.
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4
Cook the onions for 5 minutes.
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5
Add the peppers and cook for a further 5 minutes.
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6
Remove the veg from the pan and put to one side.
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7
In the same pan, turn the heat up high and brown the mince.
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8
When the mince is browned through, stir in the onion and peppers and season with salt and pepper.
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9
Bring a large pan of water to the boil (boil the kettle to save time!).
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10
Stir in the fajita spice mix to the mince.
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11
Add the lamb stock a little at a time until it is completely incorporated.
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12
Stir in the tomato puree.
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13
Turn the heat down low, cover with lid and leave for 30 mins stirring occasionally.
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14
Add the potatoes to the pan of boiling water for 25 minutes.
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15
Preheat oven to 200u00b0C.
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16
Drain the potatoes, return to the pan (off the heat) and cover with a clean teatowel.
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17
Add the butter to the potatoes and mash.
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18
Spread the mince evenly into an ovenproof dish, then cover evenly with the mash.
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19
Grate some cheese and lightly sprinkle on top of the mash.
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20
Cook in the oven for 15 minutes.
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21
Remove from the oven and sprinkle tacos, salsa and more grated cheese and return to the oven for 10 minutes.
