Potato and mince bake

An exciting variation on the traditional shepherd's pie, is the ideal winter warmer.

Ingredients

3 cups	Tomato pasta sauce
600 g	Beef mince, or lamb mince (Main)
2 Tbsp	Parsley, chopped
1 kg	Potato, waxy or all-purpose, scrubbed (Main)
1 dash	Extra virgin olive oil, to brush over potatoes

Directions

1. Preheat oven to 180C. Heat oil in a large saucepan and brown mince for 5 to 10 minutes.
2. Drain off any excess fat, then add tomato pasta sauce and chopped fresh parsley. Stir to combine, season with salt and pepper, then set aside.
3. At the same time, cook whole waxy or all-purpose potatoes, scrubbed in boiling, salted water for 7 minutes to half-cook, then drain well and slice.
4. Spread half the meat sauce over the base of a lasagne-style baking dish. Arrange a layer of sliced potatoes over the meat sauce, then cover with the remaining meat sauce. Arrange a second layer of potatoes over the surface. Brush potatoes with a little oil to finish.
5. Cover dish with foil and bake for 40 minutes or until potatoes are tender. Remove foil and bake uncovered for a further 20 minutes to lightly brown the top.