This recipe is adapted from a Lamb and Leek Shepherd’s Pie I made once before.
100g Minced Beef
1 Small Onion, chopped
1 Stalk Leek, sliced thinly. Use the white part and discard the older, tougher green part.
1 Tomato, diced
1 Small carrot, chopped
2 Medium size potato, diced (sometimes, I replace with sweet potato instead)
¾ cup Rice (approximate quantity)
Tomato Paste (Optional)
Fry the onion and leek in the oil. Add in the carrot and fry a bit more.
Turn fire down to low and cover. Let it ‘sweat’ until the leek is soft.
Add in beef, tomato and thyme. Fry a bit more, and ‘sweat’ a while more.
Add in the potato, rice and stock. Bring to a boil, then turn fire down. Let it simmer until rice and potato are cooked soft until porridge texture.
You may add in some tomato paste (not ketchup!). Quantity depends on your taste. This is especially if you are using the local tomatos that tend to taste rather wash out.