Cape Classic Bobotie with a Lancashire Twist
This week, I’m putting a Lancashire twist on the South African Cape classic Bobotie. I’ve replaced the traditional milk and egg custard topping with layers of potatoes to create a “Bobotie Hot Pot”
Cape Classic Bobotie with a Lancashire Twist
It’s easy to make and the crisp, golden buttery potato topping works really well with the curried mince. Serve either with your favourite vegetables or a salad.
Ingredients (Serves 6)
2 onions, chopped
2 tablespoons vegetable oil
2 garlic cloves, crushed
750g lean minced beef
3 tablespoons sultanas
2 tablespoons mango chutney
2 tablespoons madras curry paste
3 large potatoes (ideally Maris Piper)
30g melted butter
1 tablespoon thyme, freshly chopped
Salt & pepper to taste
Method