Veggie Cottage Pie Potato Skins

In a frying pan brown off the mince and the vegetable mix, strain excess liquid and return to pan. Add a pinch of bouillon paste and a touch of white wine. Stir in tomato puree and chopped tomatoes and allow to simmer until sauce thickens. Place mix into potato boats and pipe mashed potato over mix, top with grated chees and bake in a hot oven until cheese is golden. Serve with a sprinkling of chive.

(Please note: Fresh Chives are not available via kff)