Mince with potato and buttermilk topping

Recipe from: 6/12/1995 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 5
    potatoes, peeled and sliced into rings
  • 1
    large onion, sliced into rings
  • clove garlic, crushed
  • oil
  • 5
    ml
    curry powder
  • 500
    g
    mince
  • salt and freshly ground pepper
  • 5
    ml
    pinch of herbs
  • 35
    ml
    cream of mushroom soup powder
  • 250
    ml
    water
  • 2
    large, ripe tomatoes, skinned and finely chopped
  • TOPPING
  • 4
    extra-large eggs
  • 400
    ml
    buttermilk
  • 2
    ml
    each thyme, mint
  • grated cheese (optional)
 

Method

35-40 min
 
Preheat the oven to 180 ºC (350 ºF). Spray an oven dish with non-stick spray. Boil the potatoes in salted water until nearly tender. Drain well and set aside. Sauté the onion and garlic in a little oil until tender. Add the curry powder and stir-fry for another minute. Add the mince and stir-fry until done. Season with salt and pepper to taste and a pinch of herbs. Blend the mushroom soup powder and water and add to the pan with the tomatoes. Reduce the heat and simmer until the mixture thickens slightly and a gravy forms. Place a layer of the potatoes in the bottom of an oven dish. Cover with the mince mixture, ending with a layer of potatoes. Mix all the ingredients for the topping. Pour over and leave for a few minutes. Grate a little cheese on top if using and bake for 35-40 minutes or until cooked and set. Serve with a salad. Serves 4-6.
 

Read more on: bake  |  beef
 

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