This one takes me right back to when I was a kid. Mum used to make it for us as a weekend treat, or on special occasions. When my brother moved to university, it was used to lure him back home on weekends! It is mind boggling how such a simple dish can taste so good! I guess it was all the love she put into it and now it makes me a wee bit teary, knowing this will be something I pass on to mine.
It was one of the few things I could cook in my teens, and I made it for everyone and every occasion! It is perfect for a meat-n-potatoes night or craving. I use the words ‘simple’ and ‘easy’ alot you think, but honestly this one is a breeze to make. What’s even better is, if you save a portion of the cooked meat, or make more of it, you can freeze and use it to make stuffed peppers/capsicum for another day! I will have the stuffed peppers recipe posted soon.
Prep time: 10 min| Cooking time: 25 min | Serves: 4 – 6
** Substitutions provided at the end of the page.
- 500 gms minced meat (chicken, turkey, beef, veal – I used chicken) **
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 2 cloves garlic, finely minced
- 1 1/2 tsp ground black pepper (please alter it to suit your taste)
- 1/2 tsp ground cumin
- 1 Tbsp lemon juice
- 1 Tbsp chicken stock, concentrate / 1 stock cube / 1 bullion cube
- 2 Tbsp flour
- salt to taste
- 1 Tbsp olive oil
- 4 medium potatoes, cut in to 1 inch cubes
- 1/2 tsp butter
- 1/4 cup milk
In a bowl microwave the potatoes in 3 cups of water, for 12 minutes on high till they are tender and easy to mash. Drain them, add 1/4 cup milk and 1/2 tsp butter and mash till smooth.
In a large skillet, heat 1 Tbsp oil on high heat. Turn down to medium, add the onions, garlic and green chillis. Cook until the onions turn translucent, should take about 5 minutes. Add the meat, lemon juice, the spices and the stock. Cook for 8 – 10 minutes on medium high heat, and add the flour, stirring constantly. Continue cooking for 2 minutes. You will notice the meat going pasty, which is expected.
Take it off the heat, and transfer to a baking dish. Smooth it down, creating a nice, firm, even layer of meat. Top it off with the potatoes, smoothing those down as well.
Bake it under a broiler for 10 minutes till the potatoes brown. If using a gas oven, turn on the top burner of the oven and keep an eye out, as it might brown sooner.
Serve with a light salad or steamed veggies.
SUBSTITUTIONS AND TIPS
- Be cautious if using a food processor to mash the potatoes, over processing can make them gluey and not-so palatable.
- This recipe can go veggie too! Just use a pack of frozen mixed veggies, use a veggie bullion cube and cook the vegetables till tender before adding the flour. Just make sure not to over mix it, as it might break up the vegetables and mush them.