Beef Mince Bobotie with Vege Rice

Ingredients
- 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
Method
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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.
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Stir in raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.
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Cook over a low heat for 20 minutes or until thick and fragrant.
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Pre-heat oven to 180ºC.
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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.
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To make the Vege Rice:
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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.
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Garnish the Bobotie with parsley and remaining thyme. Serve hot with vege rice.
By Recipe courtesy of Beef and Lamb NZ