Mince with potato and buttermilk topping

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6 servings Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (15)

5.00 potatoes — peeled and sliced into rings
1.00 onion — large, sliced into rings
garlic — cloves, crushed
oil
5.00 ml curry powder
500.00 g beef mince
salt and freshly ground black pepper
5.00 ml dried mixed herbs — pinch
35.00 ml soup powder — cream of mushrom
250.00 ml water
2.00 tomatoes — peeled and finely chopped
TOPPING
4.00 eggs — extra-large
400.00 ml Buttermilk
2.00 ml fresh thyme — and mint
cheese — grated
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Method:

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.



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