Mince, potato and spinach bake
You can substitute the potatoes with aubergine slices. Grill the slices in the oven until golden or fry them in a frying pan.
This recipe uses a bunch of winter favourites: mince, potatoes, spinach and cream.
You need (for 4 people)
• 500 g mince mixture, thawed
• 6–8 sundried tomatoes in vinaigrette (Ina Paarman’s are good), chopped
• 200 g frozen spinach, thawed and well drained
• salt and freshly ground black pepper, to taste
• 1 kg potatoes, peeled
• 150 ml double cream
• 1¼ cup grated mozzarella or cheddar cheese
Here’s how
1. Get stirring. Heat the defrosted mince mixture on the stove and stir in the sun-dried tomatoes. Leave it to simmer for about 15 minutes.
2. Squeeze the spinach. Use your hands and squeeze out all the excess moisture from the spinach. Stir it into the mince. Flavour with salt and black pepper.
3. Spuds in the pot. In another pot, boil the potatoes until soft. Be careful not to overdo them. Preheat the oven to 200 °C while you wait. Let the potatoes cool down a little and cut into 3 mm slices.
4. Layer by layer. Scoop half the mince mixture out into a greased ovenproof dish. Top the mince with a third of the potato slices. Repeat the layers and end with the last third of the potato slices.
5. Cream and cheese. Pour in the cream and sprinkle the cheese, then bake for half an hour until golden brown.
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