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The March 2019 issue of Pick ‘n Pay fresh living magazine is truly a Mediterranean Feast. I’m all about trying out easy and quick meals. One I tried was the Libyan Mince and Potato Pie. Delicious! Our son had two helpings, that’s how much he loved it! If you haven’t received your FREE copy head to your nearest Pick ‘n Pay already!

I didn’t oil fry my potatoes, rather used our Philips Airfryer and they were just as crispy. My custard was a little lumpy so when I make this dish again I will use the blender instead of the whisk to get a smoother finish to it. 



This dish is somewhere between Moussaka and Shepherd's Pie. 

Recipe originally in Pick 'n Pay fresh living magazine

Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4


  • 7-8 Medium Potatoes I includes 2 sweet potatoes
  • 1 Tbsp Olive Oil
  • 2 Onions
  • 2 Red Chillies chopped Optional
  • 3 Garlic cloves chopped used Pick'nPay's ready chopped garlic
  • 500 g Beef mince used Woolies lean mince
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • Pinch ground cloves
  • 1 satchet Tomato Paste
  • Salt 'n Pepper to taste
  • 3 Grated Tomatoes
  • 2 Tbsp Flour
  • 4 Eggs
  • Handful chopped fresh dill and parsley


  1. Heat oil in a pot and shallow fry potatoes for 4 minutes (I airfried our potatoes for 10 min) or until golden in colour. If you oil fry them, then drain the oil off on a kitchen/paper towel.

    Heat oil and sauté onion until golden

    Add garlic and chilli then fry for about a minute

    Increase heat and add the mince, brown it well 

    Add spices to taste, tomato paste and fry, stirring occasionally

    Add grated tomatoes, then simmer until liquid is reduced

    Remove from heat 


  1. Whisk a little water with flour to create a paste

    Add eggs

    Add herbs

    Arrange half the potatoes at the bottom of a 20x15cm baking dish

    Pour half the custard over the potatoes and spread it

    Pour all the cooked mince over the custard

    Place another layer of potato on top 

    Pour the remaining custard

    Bake at 180°C for 15 minutes or until potatoes are golden brown

    Serve with crips salad


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