(at time of publication)
Step 1 Cut potatoes into 5mm slices. Place in an oven bag and tie bag loosely (or use microwave dish with a close-fitting lid). Microwave potatoes on high (100%) for 6-8 minutes until just tender.
Step 2 Heat oil in a large frying pan over a high heat. Add mince and onion. Cook, stirring frequently, until onion is soft and mince is lightly brown. Stir in flour and spices (if using) and cook for 1-2 minutes before stirring in tomatoes. Continue cooking, stirring, until mixture boils and thickens. Season to taste with salt and pepper.
Step 3 Preheat oven to 180ºC. Spray a shallow 10-12 cup-capacity ovenproof dish with a little oil and spread with one-third of the potato. Cover with half the mince, one-third of the potato, then the remaining mince. Top with the remaining potato. Press down the top layer of potatoes to flatten.
Step 4 To make topping, whisk all ingredients, except paprika, together. Pour topping evenly over mince mixture then dust the top with paprika. Place dish in oven and bake uncovered for about 30 minutes.
Step 5 Remove from oven and leave to stand for a few minutes before serving as a main meal with cooked green vegetables or a green salad.
Make it gluten-free: Use gluten-free flour and yoghurt, and check your canned tomatoes are a gluten-free brand.
About this Recipe
- 5 large all-purpose potatoes (750-800g), scrubbed
- 1 tablespoon oil
- 500g lean beef mince
- 2 large onions, peeled, finely chopped
- 2 tablespoons flour
- 1/2 teaspoon each ground cinnamon and allspice (optional)
- 400g can Italian-seasoned tomatoes
- 2 cups unsweetened plain yoghurt
- 2 large eggs
- grated fresh nutmeg
- 1/2 cup grated tasty cheese
- paprika, to dust
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified