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Layered Potato & Beef Mince Bake

Layered Potato & Beef Mince Bake

Layered Potato & Beef Mince Bake
Recipe by Siphokazi Mdlankomo

Serves: 4—6
Preparation: 15 minutes
Cooking: 40 minutes
 
Ingredients 
 
Potatoes and mince
oil for frying
6 large potatoes, peeled and sliced
500 g lean beef mince
1 onion, chopped
2 cloves of garlic, crushed
1 x 410 g can diced tomatoes
1 Tbsp chutney
1 cup beef stock
 
Cheese sauce
4 Tbsp butter
4 Tbsp cake  flour
2 cups milk
salt and pepper
½ cup grated cheese of your choice
extra grated cheese, for sprinkling (optional)
 
Mixed salad, to serve
 
Method
 
Potatoes and mince
Preheat the oven to 180 °C and grease a large ovenproof baking dish.
Coat the bottom of a large pan with a thin layer of oil and fry the potato slices in batches until golden brown. Set aside.
Use the same pan and coat with a thin layer of oil. Brown the mince in it until all the meat juices evaporate.
Add the onion and garlic, and cook until the onion is translucent.
Add the tomatoes, chutney and stock, stir through and cook over moderate
heat for 30 minutes until the liquid has reduced.
 
Cheese sauce
Melt the butter over moderate heat in a saucepan. Add the flour and cook while whisking for 2 minutes.
Add the milk and keep whisking to avoid lumps forming. Season with salt and pepper. Cook the sauce over moderate heat until it thickens and has a smooth consistency.
Stir in the cheese until well combined. Remove from the heat and set aside.
 
To assemble
Arrange a third of the sliced potatoes in a layer on the bottom of the prepared ovenproof baking dish.

Top with half the mince and spread out in an even layer. Then add half the cheese sauce and spread in an even layer. Repeat the three layers of potato slices, mince and cheese sauce. End with a layer of potato slices – the last third.

Sprinkle with extra cheese, if using. Bake for 15 minutes and serve with a salad of your choice.

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