Beef and mushroom bobotie

This traditional South African dish is made even tastier with the addition of chopped mushrooms. Make it for a big family get together and serve with a simple salad, or save any leftovers in the fridge for up to three days and serve again with rice to stretch it further.

Ingredients

Serves: 6

Ready in: 1hr 10 mins

• 1 tbsp olive oil
• 2 onions, finely chopped
• 2 x 200g packs chestnut or other closed cup mushrooms, finely diced
• 500g Co-op beef mince
• 2 slices plain white or wholemeal bread
• 450ml full-fat milk
• 2 garlic cloves, crushed
• 1 tsp medium curry powder
• ½ tsp cinnamon
• 2 tbsp mango chutney
• 1 tsp Worcestershire sauce
• 6 bay leaves (optional)
• 50g raisins or sultanas
• 2 large eggs
• 1 tsp turmeric (optional)

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. Heat the olive oil in a frying pan and add the onions. Cook for 5-6 mins until softened and just starting to colour.
2. Add the mushrooms and mince to the pan, and cook over a medium heat for 8-10 mins until the mince is browned and the majority of the liquid has cooked off. Meanwhile, tear the bread into chunky pieces and put into a bowl with 150ml milk, then leave to soak.
3.  Add the crushed garlic to the mince mixture and cook for a further 1 min. Stir in the spices and cook for 30 secs, then add the mango chutney, Worcestershire sauce, 2 bay leaves, and the raisins or sultanas. Season, cover and cook for 5 mins. Beat the soaked bread into the mixture until well combined.
4.  Tip the mince mixture into a large (approx 20cm x 30cm) ovenproof dish. Press down and smooth the top.
5.  For the topping, beat the remaining milk, the eggs and turmeric (if using) together with some seasoning. Pour over the mince mixture and decorate with the remaining bay leaves. Bake in the oven for 35-40 mins until set and turning golden.