Description
This hearty mince casserole is packed with rich flavor, topped with cheesy potatoes, and perfect for feeding a hungry crowd with ease.
Ingredients
2 medium onions
4 cloves garlic
1 tsp paprika
1 tsp cumin
1 tsp curry powder
1 kg mince (beef or lamb)
800g tin chopped tomatoes
Extra water (to rinse tomato tin)
2 cups red lentils
¼ cup apple chutney or tomato paste
5 large or 10 small potatoes, thinly sliced
Grated cheese, to top
Salt and pepper, to taste
Cooking oil (for frying)
Instructions
Heat oil in a large pot. Chop onions and garlic, then sauté until soft and lightly browned.
Add paprika, cumin, and curry powder. Stir to coat the onions and garlic in the spices.
Add the mince. Stir well to break up clumps and evenly brown the meat.
Stir in lentils, apple chutney (or tomato paste), and chopped tomatoes. Rinse the tomato can with water and add that too.
Simmer with the lid on until the lentils are soft, and the sauce is thick with most of the water evaporated. Season with salt and pepper.
Preheat oven to 180°C (350°F).
Pour mince mixture into a large baking dish. Top evenly with sliced potatoes.
Sprinkle with grated cheese, salt, and pepper.
Bake for 40 minutes, or until the potatoes are tender and cheese is golden.
Notes
Don’t rush frying the onions—browning adds great flavor.
Make the mince mixture in advance for a richer, more developed sauce.
You can peel the potatoes if you prefer, but leaving the skin on adds texture (and saves time!).
Add a handful of chopped herbs or chili flakes for a flavor twist.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked, Stovetop
- Cuisine: Comfort Food, British-Inspired
