1 Large onion, finely chopped
30 ml (2 Tbsp) sunflower oil
850 g Lean beef mince
50 g Rhodes Quality Tomato Paste Sachet
15 ml (1 Tbsp) dried mixed herbs
10 ml (2 tsp) chopped garlic
500 ml (2 cups) prepared beef stock
1 x 410 g can Rhodes Quality Tomatoes, Chopped & Peeled
750 g Sweet potatoes, peeled and cut into even sized pieces
80 ml (⅓ cup) Butter
45 ml (3 Tbsp) Sour cream
Salt and coarsely ground pepper
2 x 410 g cans Rhodes Quality Black Beans, drained and rinsed
Handful of coriander, roughly chopped
Fry the onion in the oil until soft and golden.
Add the mince and brown lightly.
Add the Rhodes Tomato Paste, dried herbs, garlic, Rhodes Quality Tomato, Chopped & Peeled and stock and simmer for 20 minutes or until the liquids have reduced and thickened.
Meanwhile cook the sweet potatoes in salted water for until tender.
Add the butter and sour cream and mash until smooth.
Season to taste with pepper and set aside.
Add the Rhodes Quality Black Beans to the mince and heat through.
Season to taste and spoon the mince into an ovenproof dish.
Cover with the mashed sweet potato.
Bake in an oven preheated to 180 ˚C for 20 - 25 minutes or until golden and bubbly.