Bobotie (South African Baked Mince)

Name: Bobotie (South African Baked Mince)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 450 g minced beef (or lamb); 2 count onion, finely chopped; 2 tbsp vegetable oil or butter; 1 tbsp mild curry powder; 1 tsp salt; 1 tbsp caster sugar (or dessertspoon sugar); 1 slice thick slice white bread; 240 ml milk (for soaking + topping); 2 count eggs; 1 tbsp vinegar (white wine or apple cider); 0.25 tsp black pepper, freshly ground (optional); 4 count bay leaves (optional, for topping); 75 g sultanas/raisins (optional); 3 tbsp mango chutney or tomato puree (optional)

A classic South African bobotie — gently curried minced meat baked with a milk-and-egg topping. Mild, slightly sweet and savoury; serve with yellow rice and chutney.

Prep:20 min

Cook:40 min

Total:60 min

Servings:4

medium

South African

baked

mince

comfort food

Ingredients

•450 g minced beef (or lamb)
•2 count onion, finely chopped
•2 tbsp vegetable oil or butter
•1 tbsp mild curry powder
•1 tsp salt
•1 tbsp caster sugar (or dessertspoon sugar)
•1 slice thick slice white bread
•240 ml milk (for soaking + topping)
•2 count eggs
•1 tbsp vinegar (white wine or apple cider)
•0.25 tsp black pepper, freshly ground (optional)
•4 count bay leaves (optional, for topping)
•75 g sultanas/raisins (optional)
•3 tbsp mango chutney or tomato puree (optional)

Instructions

1.Preheat the oven to 180°C (fan 160°C / 350°F). Grease a medium ovenproof dish (approx. 20 x 25 cm).
2.Soak the slice of bread in about 120–180 ml of the milk until soft (reserve the remaining milk). Squeeze or press most of the milk back into a bowl — keep the drained milk for the topping — and mash the soaked bread with a fork until soft and pulpy.
3.Heat the oil or butter in a large frying pan over medium heat. Add the chopped onions and cook, stirring, until soft and golden (about 6–8 minutes).
4.Add the minced meat to the pan and brown, breaking up any lumps, until cooked through (5–7 minutes).
5.Stir in the curry powder, salt, sugar and the vinegar. If using, add the sultanas/raisins and 1–2 tablespoons of chutney or a spoonful of tomato purée for extra sweetness/tang. Mix well and cook together for 1–2 minutes. Taste and adjust seasoning with pepper or extra salt if needed.
6.Remove the pan from the heat. Stir the mashed bread into the meat mixture. Beat one of the eggs and mix it into the meat-and-bread mixture thoroughly (this helps bind the filling).
7.Transfer the meat mixture into the prepared oven dish and level the top. If using, press bay leaves gently into the surface for a traditional finish.
8.Beat the remaining egg with the reserved milk (top up with a little extra milk if needed so you have about 180–200 ml total). Season this egg-and-milk mixture with a little salt and pepper, then pour it evenly over the meat in the dish.
9.Bake in the preheated oven for 30–40 minutes, until the custard topping is set and golden-brown.
10.Remove from the oven and leave to rest for 5 minutes. Serve warm with saffron/yellow rice, chutney and a simple salad or steamed vegetables.