A hearty and spicy recipe for Chakalaka Beef and Crispy Potato Pie

30 ml (2 Tbsp.) Sunflower oil
1 Onion, chopped
500 g Beef mince
30 ml (2 Tbsp.) Pakco Mild & Spicy Masala Curry Powder
1 Garlic clove, crushed
1 x 410 can Rhodes Quality Mild & Spicy Chakalaka
250 ml (1 cup) Prepared beef stock
Salt and freshly ground black pepper

Potato Crust:
125 ml (½ cup) Cake flour
60 g (⅔ cup) Butter, cut into blocks
4 Potatoes, peeled and boiled
Salt and freshly ground black pepper
1 Egg, beaten

How to
Fry the onion in the oil until soft and golden.

Add the mince and brown lightly.

Add the Pakco Mild & Spicy Masala Curry Powder and the garlic and fry for a few minutes more. Add the Rhodes Quality Mild & Spicy Chakalaka and the stock and bring the mince to the boil.

Simmer for 15 minutes or until the sauce has thickened. Season to taste.

Spoon the mince into a casserole dish.

To make the potato crust, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Grate the cooked potatoes and add to the flour mixture

Season and mix well until the mixture forms a dough.

Gently press out the dough onto a floured surface.

Cut the dough into rings and place onto the mince.

Brush the potato with the beaten egg.

Bake the mince and potato pie in an oven that has been preheated to 180°C until the potatoes are golden and crispy. Serve hot.


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Recipe provided by Rhodes. For more recipe suggestions visit: www.rhodesquality.com.