MINCE & MASH KOTA

Prep time: 15-20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients

For the savoury mince with mushrooms

• 2 tablespoons canola oil or sunflower oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed or finely chopped
• 500g beef mince
• Salt and black pepper to taste
• 3–4 button mushrooms, chopped
• 3–4 tablespoons tomato paste
•  ½ teaspoon cayenne pepper
•  ½ teaspoon ground paprika
• ½ teaspoon beef stock powder mixed with ¼ cup boiling water

For the mashed potatoes

• 3 large potatoes, peeled and cut into chunks
• 1 tablespoon butter
• ½ cup (125ml) milk
• salt and black pepper to taste

To serve (per kota)

• 1 quarter white loaf, see chef’s tip
• 2 tablespoons atchaar
• grated cheese, optional
• fresh herbs or sprouts, optional

Method

1. To cook the mince and mushrooms: heat the oil in a pan over medium heat. Add the onion and garlic and fry for 5 minutes. Add mince, salt and pepper and stir-fry for 2–3 minutes, until browned. Add the mushrooms, tomato paste and spices and continue to cook for 5 minutes. Add the stock and cook for 3–4 minutes more, until thickened. Keep warm.
2. To cook the mashed potatoes: boil the potato chunks in salted water until soft, about 10 minutes. Remove from the heat and drain. Return the potatoes to the pot whilst still hot, add the butter, and the milk bit by bit, mashing until smooth. Season to taste with salt and pepper and keep warm.
3. To serve: spoon a layer of mash into the kota. Drizzle over the atchaar then add some mince. Finish with the grated cheese and/or some fresh herbs. Replace the bread ‘lid’ and serve while hot.

TOP TIPS:

1. Instead of beef stock, combine ½ teaspoon Bisto powder with ¼ cup boiling water.
2. Reheat any leftover mince and mash in the microwave for a quick meal.