Mince Potato Bake by Ina Paarman

Serves 6-8
Everyone is always looking for something new to do with mince, especially if one has a hungry teenage family to feed like my friend and colleague Janet Hacking!
POTATO LAYERS
4-5 large potatoes, washed – not peeled
Ina Paarman’s Potato Spice
MINCE LAYERS
2 T (30 ml) olive or canola oil
500 g lean beef mince
2 medium onions, chopped
2 T (30 ml) Ina Paarman’s Beef Stock Powder
1 T (15 ml) flour
1 ripe tomato grated (see tip)
2 T (30 ml) Ina Paarman’s Tomato Pesto
2 red or yellow bell peppers, seeded and finely cubed
1 cup (250 ml) water
Ina Paarman’s Garlic Pepper Seasoning
2 T (30 ml) chopped parsley
CHEESE TOPPING
1 x 200ml Ina Paarman’s Ready to Serve Cheese Sauce
2 eggs
½ cup (125 ml) grated cheddar or gouda cheese (optional)
Preheat the oven to 200°C.
Boil the potatoes in their jackets until just cooked. Drain and leave on one side. Heat a large frying pan until very hot. Add the oil and as soon as the ‘heat-wave’ pattern appears add the onion and mince. Stir-fry with a fork, breaking up the lumps as you go.
When the mince is cooked and crumbly, add the stock powder and flour and mix in. Add the grated tomato and tomato pesto, bell peppers and water. Simmer for 5 minutes. Season to taste and add parsley.
Slice the potatoes with skins on into 5mm thick rounds and season generously with Potato Spice. Layer the mince and potatoes in an ovenproof dish, starting with mince and ending with potatoes – 2 layers of each. Prepare the topping by beating the cheese sauce with the eggs. Pour this over the top potato layer and sprinkle with cheese. Bake for 30-35 minutes until nicely browned.
VARIATION:
Also delicious with a cubed brinjal added. For conservative tastes use 2 large carrots coarsely grated instead of the bell peppers.
CHEF’S TIP: GRATING TOMATO
Use a large well ripened tomato cut it in half through the waist. Grate the cut-side on a coarse grater – discard the skin.
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