INGREDIENTS
POTATOES
1 kg potatoes, peeled and cubed
30 ml (2 tbsp) butter
salt and pepper to taste
MINCE
enough CLOVER Mooi River butter
1 onion, roughly chopped
500 g mince
375 ml (1½ cups) frozen mixed vegetables
15 ml (1 tbsp) cornflour
250 ml (1 cup) beef stock
30 ml (2 tbsp) tomato paste
15 ml (1 tbsp) Worcester sauce
pinch of paprika
salt and pepper to taste
Method
Preheat the oven to 200 °C.
POTATOES
Heat enough water with 10 ml (2 tsp) salt added.
Add the potatoes, and boil until boiling point is reached.
Lower the heat and boil for about 9 minutes until they are tender.
Drain and set aside to cool.
Add butter, salt and pepper, and mash them with a potato masher.
MINCE
Heat the butter and fry the onion until tender.
Add the mince and fry until done.
Stir the vegetables and the cornflour into the mince.
Mix the stock, tomato paste, Worcester sauce, paprika, salt and pepper.
Pour the mixture into the mince and let it simmer for 20 minutes until the vegetables are almost done.
Spoon it into a greased ovenproof dish.
Spoon the potato layer on top, sprinkle with a little extra paprika and bake for 15 minutes.
Place under the grill element for a few minutes until light golden brown on top.
Serve hot with rice.
CLOVER INGREDIENTS USED IN THIS RECIPE