Cheesy mince. I don’t know where to start. To say I love this dish would be a bit of an understatement – it’s probably my favourite food dish of all time. This is partially because it is delicious and partially because nothing reminds me of growing up and the comfort foods of home more than cheesy mince.
I have no idea where my mother got this recipe from – much like the beginning of the universe, I like to think there was a ‘big bang’ in her brain that grew into a fabulous recipe, but whatever it’s origins, it has been christened as, and shall remain ‘cheesy mince’. Not the most descriptive, nor appetising name I’ll grant you, so I shall explain further. If I were to compare cheesy mince to another dish, it would probably be moussaka. It has the same flavours and textures, but features potato instead of aubergine.
It’s beef mince, fried with onions. Add a tin of plum tomatoes and a tablespoon or two of tomato puree. Add cinnamon to taste. Yes, cinnamon. It’s the secret ingredient that makes it so delicious. I usually add a couple of tablespoons per pound of mince. Put mixture into a baking tray. Lay pre-boiled sliced potatoes on top. Pour on cheese sauce. Bake until brown. Eat until full as an egg.