Start this recipe by heating the olive oil in a large pan. Add in the sping onions and garlic and soften for 2 minutes. Add the chopped red pepper and sliced sweetcorn and continue to cook for 2minutes more. Add in the minced beef and brown all over. Add in the water and oxtail and vegetable soup mix and stir constantly till the mixture thickens. Remove the pan off the heat and transfer the beef mixture into an oven-proof baking dish. Even out completely using the back of a spoon and place the sliced ptatoes on top, overlapping each other till the top is completely covered. Drizzle the honey over the sliced potatoes and season well with salt and pepper. Bake in the oven at 180`c for 30 minutes, or untill the potatoes are cooked and golden brown. Serve whilst still hot. Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands

Serves 4

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