|2 tbsp||olive oil|
|2||garlic cloves — chopped|
|2||carrots — peeld and grated|
|1 tin||Rhodes Quality Chopped & Peeled Tomatoes with Mixed Herbs|
|1 tin||Rhodes Quality Butter Beans in Tomato Sauce|
|6||large potatoes — diced|
|salt and black pepper|
|100 g||mature cheddar — grated|
Heat olive oil in a pan, and then add the onion and sauté until softened.
Remove the casing from the boerewors, then add the meat to the onions and stir, cook on high heat until browned.
Add the garlic, grated carrots, tomatoes and beans to the pot. Use the ½ cup water to swirl out the sauce from the butter bean tin, then add to the pot and stir well to mix.
Cover with a lid, then simmer on low heat for 5 minutes.
Make the mash by boiling the potatoes in water until soft. Drain away any excess water, then mash the potatoes until smooth. Season with salt and pepper, then stir in the butter.
Place the bean and boerewors sauce into an oven proof dish, then top with the mashed potato.
Run a fork along the surface of the mash, then sprinkle with cheddar cheese.
Bake in a preheated 200C oven for 30 minutes until the cheese is melted and the pie is bubbling.
Recipe created by Zola Nene for Rhodes Quality.
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