Beef Mince Bobotie with Vege Rice

clock 10 minutes + 40 minutes bowl Serves 4


  • 1 Tbsp oil
  • 500g beef mince
  • 1 onion, peeled and finely chopped
  • 1 Tbsp brown sugar
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • ½ cup raisins or sultanas
  • ½ cup spicy fruit-style chutney
  • ½ cup beef stock
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp tomato paste
  • 1 Tbsp parsley, chopped
  • 1 Tbsp fresh thyme, chopped
  • Topping
  • 1 ½ cup milk
  • 4 eggs
  • 1 Tbsp fresh thyme, chopped
  • Vege Rice
  • 2 cups rice
  • ½ cup Homebrand canned corn
  • ½ cup Homebrand frozen peas
  • Salt and pepper
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  • Brown mince in oil in a large lidded frying pan. Add onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.

  • Stir in raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.

  • Cook over a low heat for 20 minutes or until thick and fragrant.

  • Pre-heat oven to 180ºC.

  • Transfer mince mixture to 4 individual ovenproof dishes and spread out evenly. Beat milk, eggs and 1 Tbsp thyme together and carefully pour over the Bobotie. Bake in oven for 20-25 minutes (30-35 minutes in a full size casserole dish) or until custard has set.

  • To make the Vege Rice:

  • Wash rice under cold water until the water runs clear. Drain well and add to a pot with 2 cups of water. Season with salt and pepper and bring to a boil. Add corn and peas. Stir well and cover. Reduce to a simmer for 12 minutes or until you can easily crush a grain of rice between your fingers.

  • Garnish the Bobotie with parsley and remaining thyme. Serve hot with vege rice.

By Recipe courtesy of Beef and Lamb NZ

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