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Cook: ± 20 minutes


  • 7 large potatoes, boiled and sliced
  • 1 large chopped onion
  • 2 rashers streaky bacon
  • 1 teaspoon crushed garlic
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon thyme
  • salt and pepper to taste
  • 400 gm chicken mince or mince of your choice
  • 2 tablespoons Worcester sauce
  • 1 tablespoon tomato paste
  • ¼ cup of water
  • 250 ml cream
  • 3 tablespoons Parmesan cheese
  • Extra:
  • Parmesan cheese, grated
  • shaving of butter

Put half of potatoes in an ovenproof dish.
Fry the onion, bacon and garlic until onion is translucent and add the cumin, coriander, thyme, salt and pepper.  Add the mince of your choice, breaking it with a spoon, and fry until cooked.  Add Worcester sauce, tomato paste and water and cook until reduced and sticky.
Pour over the potato layer and cover with remaining sliced potatoes.
Mix the cream with 3 tablespoons Parmesan cheese, top with additional Parmesan cheese and shavings of butter.
Bake at 190 ºC for ± 20 minutes until cheese is bubbly.

I serve gems squash and baby peas with it.

Recipe and photo:  Felicity Lotter

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