In a large saucepan fry the mince, onion, carrots and Hot Chili Powder for 4-5 minutes until browned. Add the flour and tomato purée and cook for a further minute. Blend in the stock. Bring to the boil. Cover and simmer gently for 15-20 minutes stirring occasionally. Transfer to a serving dish.
STEP 2
Meanwhile, bring a large pan of salted water to the boil and cook the potatoes until tender. Drain. Mash with the remaining ingredients. Spoon over the mince. Place under a pre-heated grill until golden.
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