A versatile mince dish which tastes wonderful served cold the following day as it was last night at dinner.
This healthy, fast and easy to make vegetable and meat casserole hotpot recipe makes a great side dish or main course for a family meal. This meal is ready in less than 30 minutes. This recipe serves 4.
3 slices fresh white bread, crusts removed
4 tbsp water
4 tbsp milk
500 grams lean beef mince
250 lean pork mince
50 grams anchovies, drained and finely chopped
5 spring onions, finely diced
4 tsp capers
3 tbsp finely chopped fresh dill
2 tbsp mustard powder
salt and milled pepper
3 tbsp finely grated lemon peel
½ cup full cream yogurt
4 potatoes, peeled and sliced
6 medium leeks, cut diagonally into three slices
8 carrots, young
3 tbsp olive oil
1 tbsp chopped fresh dill
2/5 cup water
1. Preheat the oven to 200 degrees Celsius
2. Soak the bread crumbs in water and milk until softened ( for about 5 minutes)
3. Transfer to a bowl
4. Add mince, anchovies, spring onions, capers, dill, mustard, salt, pepper, lemon peel and yogurt
5. Using a sturdy fork, mix lightly but thoroughly, until the mixture is moist and crumbly
6. Line the heated ovenproof dish with overlapping rows of sliced potatoes, seasoning each lightly with salt and pepper
7. Add the leeks and carrots
8. Shape the mince into a large all
9. Place it on the vegetables
10. Flatten the top lightly
11. Spoon olive oil over, sprinkle with dill and add water
12. Cover tightly with lid or foil and bake for one hour or until the vegetables are tender
13. Remove the foil and bake until the mince has browned lightly ( for 20 - 30 minutes)
