Bobotie Hachis Parmentier recipe

Recipe serves 4

Mashed potato:

Approx 800 grams peeled potatoes

½ cup warm milk (infuse a bay leaf in the milk if you have time)

50 grams butter

1 egg yolk (optional)

Freshly grated nutmeg (approx. ¼ tsp)

1 tsp Dijon

40 grams grated strong cheese such as mature Cheddar, Parmesan (optional)

30 grams salted butter melted to brush on the top (optional)

Meat:

2 Tbsp olive oil or any oil

1 large brown/white onion, chopped

1 large carrot, finely diced

1 large celery stalk, finely diced

1½ Tbsp tomato paste

2 garlic cloves, minced

4 tsp medium curry powder

1 tsp garam masala

½ tsp turmeric

½ tsp ground ginger

½ tsp ground coriander

½ tsp mixed dried herbs

Pinch cayenne powder or chilli

½ green, red or yellow pepper, finely chopped

500 grams minced beef

1 large bay leaf or 2 small leaves

¾ of a cup strong beef stock

2 Tbsp chutney (plus additional chutney to serve with the dish)

First make the mashed potato. Quarter the peeled potatoes, add them to a large pot, and cover with cold water to submerge them. Generously season with salt and bring to a boil. Cook the potatoes until knife-tender, then drain in a colander and allow the steam to evaporate.

Using a potato ricer or a potato masher, mash the potatoes, then add all the other ingredients. Season to taste and set aside.

Preheat the oven to 180C/350 F.

To make the curried mince, heat the olive oil in a medium to large skillet. Add the onions, carrot and celery and cook until softened – about 8 minutes. Stir to ensure the vegetables don’t stick or burn.

Add the spices and dried herbs and cook for a minute or so until fragrant.

Add the tomato paste and garlic and cook for a minute or two. The mixture will be quite dry at this stage.

Add the chopped pepper and fry for a minute.

Add the minced beef, break it up, and fry until the meat has cooked through. If necessary, add a little more olive oil. Season well with salt (it needs quite a lot)

Add the bay leaf and the stock and allow to simmer for a few minutes.

Add the chutney and check the seasoning, adding more salt if needed. Cook for a further few minutes. You want the sauce to have thickened a little, but the mince should still be quite juicy.

Decant the mince into an appropriately sized casserole dish if using.

Remove the bay leaf. Top with the mashed potatoes and gently spread it across the surface areas, making a few swirls.

Melt the butter and gently brush this over the surface of the mashed potato. Bake for 30 minutes or until the top is golden.

Serve with chutney.

Remember to pour a glass of Culinaria Grand Vin!