Name: Waterblommetjie pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 onion sliced; 2.00 garlic cloves, crushed; oil for frying; 800.00 g beef mince; 3.00 waterblommetjies tinned; 125.00 ml stock chicken; 20.00 ml tomato paste; 5.00 ml lemon zest only; 10.00 ml lemon juice; salt and freshly ground black pepper to taste; 700.00 g potatoes; salt; 5.00 ml Baking powder; 75.00 ml milk; 15.00 ml butter; nutmeg ground

Recipe Disclaimer

Tap for method

Ingredients (16)

MEAT MIXTURE

1.00	onion — sliced
2.00	garlic — cloves, crushed
	oil — for frying
800.00 g	beef mince
3.00	waterblommetjies — tinned
125.00 ml	stock — chicken
20.00 ml	tomato paste
5.00 ml	lemon — zest only
10.00 ml	lemon juice
	salt and freshly ground black pepper — to taste

TOPPING

700.00 g	potatoes
	salt
5.00 ml	Baking powder
75.00 ml	milk
15.00 ml	butter
	nutmeg — ground

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF).
Sauté the onion and garlic in the heated oil until soft. Add small quantities of the mince at a time and brown.
Add the remaining ingredients and season well with salt and pepper.
Mix and simmer for about 5 minutes or until heated through. Spoon into a 24 cm ovenproof dish and cover with the following potato topping:
Boil the potatoes in salted water until soft. Remove the skins and mash.
Add the remaining ingredients and season to taste with nutmeg. Mix well.
Spread the potato mixture evenly on top of the mince mixture and bake for 30 minutes or until the topping is just brown and the dish is heated through.
Serve with a salad.