Potato Lasagna

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

Method:

  • 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.

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