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Bobotie Hachis Parmentier Recipe

A South African-French fusion dish: curried beef mince seasoned with classic bobotie spices, topped with buttery mashed potato and baked until golden. Comfort food at its best.
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Pan of hachis parmentier bobotie pie with a golden mashed potato crust; a portion reveals beef and vegetable filling beneath. Nearby: bottle of red wine, a glass of wine, a crusty baguette, and a green plate with a serving on a marble tabletop.
Prep Time:25 minutes
Cook Time:55 minutes

Ingredients

For the mashed potato:

  • Approximately 800 grams potatoes peeled and quartered
  • 125 ml ½ cup warm milk (infuse a bay leaf in the milk if you have time)
  • 50 grams butter
  • 1 egg yolk optional
  • ¼ tsp freshly grated nutmeg
  • 1 tsp Dijon mustard
  • 40 grams strong cheese such as mature Cheddar or Parmesan grated (optional)
  • 30 grams salted butter melted, to brush over the top (optional)
  • Salt to taste

For the curried mince:

  • 2 Tbsp olive oil
  • 1 large brown onion finely chopped
  • 1 large carrot finely diced
  • 1 large celery stalk finely diced
  • ½ green red or yellow pepper, finely chopped
  • 2 garlic cloves minced
  • 1½ Tbsp tomato paste
  • 4 tsp medium curry powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp ground coriander
  • ½ tsp mixed dried herbs
  • Pinch of cayenne pepper or chilli
  • 500 grams beef mince
  • 1 to 2 bay leaves
  • 185 ml ¾ cup strong beef stock
  • 2 Tbsp chutney plus extra to serve
  • Salt to taste

Instructions

  • Start with the mash. Place the peeled, quartered potatoes in a large pot and cover with cold water. Season generously with salt and bring to the boil. Cook until knife-tender, then drain in a colander and allow the steam to evaporate for a minute or two.
  • Pass through a potato ricer or mash well. Stir through the warm milk, butter, egg yolk, nutmeg, Dijon and cheese if using. Season well and set aside.
  • Preheat the oven to 180°C (350°F).
  • Heat the olive oil in a medium-to-large skillet over medium heat. Add the onion, carrot and celery and cook for about 8 minutes until softened, stirring regularly.
  • Add the spices and dried herbs and cook for a minute until fragrant. Add the tomato paste and garlic and cook for another minute or two. Add the chopped pepper and fry for a further minute.
  • Add the beef mince, breaking it up well, and fry until cooked through. Season generously with salt.
  • Add the bay leaves and stock and simmer for a few minutes. Stir through the chutney, taste, and adjust the seasoning. The mince should still be fairly juicy at this stage. Remove the bay leaves.
  • Transfer the mince to a casserole dish if not already using an ovenproof skillet. Spread the mashed potato evenly over the top and make a few swirls across the surface. Brush with the melted butter if using.
  • Bake for 30 minutes or until the top is golden to your liking.
  • Serve with extra chutney on the side.

Notes

A 28cm wide casserole dish gives roughly equal layers of mince and mash. A smaller, deeper dish gives a thicker meat layer. Both work well. Use a potato ricer for the smoothest mash. An egg yolk stirred through gives the mash a richer colour and helps it hold its shape when baked. Season the mince generously; it needs more salt than you think.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat individual portions in the microwave until piping hot, or cover the dish with foil and reheat in the oven at 160°C (325°F) for 20 to 25 minutes.
Freezing: Freeze assembled and unbaked, or baked and cooled, in an airtight container for up to 3 months. Defrost overnight in the fridge before reheating as above.
Servings: 4