20g parmesan, rind removed, roughly chopped
1kg desiree potatoes, peeled, roughly chopped into 3cm pieces
1 tsp sea-salt flakes
30g butter, chopped
2 carrots, roughly chopped
2 sticks celery, roughly chopped
1 brown onion, roughly chopped
2 cloves garlic
20g extra virgin olive oil
500g beef mince
70g tomato paste
30g sachet taco seasoning mix
400g can drained red kidney beans
120g beef stock
120g red wine (or beef stock)
½ cup crushed corn chips
Crushed corn chips
Sour cream, to serve
Salsa, to serve
Guacamole, to serve
Lime wedges, to serve
Extra corn chips, to serve
Put parmesan in mixing bowl and grate 10 sec/speed 9 in Thermomix. Transfer to a large bowl, cover and set aside in fridge for use later on.
To make mashed potato topping, insert butterfly whisk. Put potatoes, salt and milk in mixing bowl and cook 30 mins/95 degrees C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
Add butter. Insert measuring cup and mash 30 sec/speed 3. Transfer to a bowl and cover with foil to keep warm. Wash mixing bowl and dry thoroughly.
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). To make filling, put carrot and celery in mixing bowl and chop 5 sec/speed 5. Transfer to a large bowl. Add the sachet of taco seasoning mix and 400g can drained kidney beans.
Put onion and garlic in the mixing bowl and chop 5 sec/speed 5. Use spatula to scrape down sides of bowl.
Add oil and cook 5 mins/varoma/speed 1.
Add mince and cook 5 mins/ 100 degrees C/speed 1.
Add tomato paste, stock and wine and cook 5 mins/ 100 degrees C/ speed 1.
Pour into a large baking dish. Spoon warm mashed potato on top.
Remove parmesan from fridge and stir in crushed corn chips. Scatter over the top of the mashed potato.
Bake for 25 minutes or until potato topping is golden. Garnish with coriander and serve with sour cream, salsa, guacamole, lime wedges and extra corn chips.