LIBYAN MINCE AND POTATO PIE
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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.
LIBYAN MINCE AND POTATO PIE
This dish is somewhere between Moussaka and Shepherd's Pie.
Recipe originally in Pick 'n Pay fresh living magazine
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 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
Instructions
-
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
CUSTARD
-
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
