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.
Prep 15 minutesCook 1 hour, 55 minutesServes 8
Ingredients
Method
Potato Bake
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
Paneer Topping
1 x 200g paneer, finely grated
½ cup (35g) panko crumbs
1 teaspoon salt
50g melted butter
Potato Bake
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
Paneer Topping
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
