What’s for dinner? Chakalaka mince and potato crust pie

Got the pack of mince in your trolley, but unsure what to make? Here’s a hearty mince dish that’s easy to whip up and packed with spice. As a bonus, it is easy on the budget!

Serves 4

You’ll need: 30ml sunflower oil; 1 onion, chopped; 500g beef mince; 30ml Pakco Mild & Spicy Masala Curry Powder; 1 garlic clove, crushed; 1 x 400g can Rhodes Quality Mild & Spicy Chakalaka; 250ml prepared beef stock; salt and freshly ground black pepper

For the potato crust – 125ml cake flour; 60g butter, cut into blocks; 4 potatoes, peeled and boiled; salt and freshly ground black pepper; 1 egg, beaten

How to:

Fry the onion in the oil until soft and golden.

Add the mince and brown lightly. Add the Pakco Mild & Spicy Masala Curry Powder and the garlic and fry for a few minutes more.

Add the Rhodes Quality Mild & Spicy Chakalaka and the stock and bring the mince to the boil. Simmer for 15 minutes or until the sauce has thickened. Season to taste. Spoon the mince into a casserole dish.

To make the potato crust, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Grate the cooked potatoes and add to the flour mixture. Season and mix well until the mixture form a dough. Gently press out the dough onto a floured surface.

Cut the dough into rings and place it onto the mince. Brush the potato with the beaten egg.

Bake the mince and potato pie in an oven that has been preheated to 180°C until the potatoes are golden and crispy.

Serve hot. 

* Recipe & image by 

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