Why potato? Why not! Actually, what began as a ‘what to cook for tonight’ became I don’t have plaintains to make Pastelón (Puerto Rican), I don’t want to make cottage pie or Bobotie (a South African cottage pie) and I have too many potatoes that needs to be used up before they need to be planted in the ground.
Here’s the take on my version. Oh! I ran out of tomato paste and substituted with tomato ketchup for the mince and I like it better!
Ingredients: serves 1-2 persons
300g Beef mince (that’s the amount in the prepacked fresh Australian mince)
1 onion, diced
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 – 3/4 cup beef stock (chicken stock can be used)
1/4 cup tomato ketchup
1 teaspoon turmeric powder
2 sprigs curry leaves or 1 bay leaf
3 medium sized potatoes, sliced thin
1/2 cup shredded cheddar
- Stir fry onion & garlic with some oil in a pan till translucent.
- Add the mince. Fry till cooked. Break-up the mince during frying so it doesn’t clump together.
- Add the thyme, ketchup, turmeric powder & curry leaves. Mix in the meat.
- Add enough stock to cover the meat.
- Bring to a boil, then lower heat to simmer for about 20-30 minutes until most of the liquid has been absorbed/evaporated.
- Layer the potatoes & mince in a greased loaf pan, starting with potatoes.
- Leave some mince for the top layer.
- Top with shredded cheese.
- Bake in preheated oven of 200ºC (400ºF) for about 30 minutes.