This beef mince and potato bake is packed with the wonderful Indian flavours of Rogan Josh and served with two types of sliced potatoes. The paneer topping is a fun crunchy addition.
Potato Bake
Ingredients
2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1kg beef mince
1 tablespoon cornflour
2 x 150g sachet Passage to India Rogan Josh Paste
3 cups (750ml) beef stock
1kg floury potatoes, peeled and cut into 2mm thick slices
700g sweet potatoes peeled and cut into 2mm thick slices
Steamed vegetables to serve
Method
Heat oil in a large pan over medium-high heat. Add onion and garlic. Cook 3-5 minutes or until softened. Add mince and cook stirring until browned and crumbly. Stir in cornflour and cook a further 1 minute
Add Rogan Josh Paste and stock, reduce heat to medium, partially cover with lid and simmer for 10 minutes
Preheat oven 200°C /180°C (fan-forced)
Grease a large 25cm x 30cm x 5cm (14 cup/3.5 litre) baking dish with oil
Place a third of the combined potato and sweet potatoes slices into the base of baking dish and top with a third of the mince mixture
Repeat potato and mince layers two more times ending with mince mixture on the top. Cover with foil and bake for 60-70 minutes
Tips & Hints
Potatoes that work well in this recipe include Desiree, Coliban and King Arthur, or choose a potato that states it is good for mashing.
Paneer Topping
Ingredients
1 x 200g paneer, finely grated
½ cup (35g) panko crumbs
1 teaspoon salt
50g melted butter
Method
Combine grated paneer, panko crumbs and salt into a bowl. Drizzle over melted butter and mix well
Remove foil and sprinkle paneer mixture evenly over the top. Bake for a further 30 minutes or until topping is golden and crisp and vegetables are cooked. Stand 10 minutes. Serve with steamed seasonal vegetables
Tips & Hints
Check vegetables are almost cooked by pushing the tip of a knife into bake. If there is a little resistance the vegetables are just cooked
