- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 2 T olive oil
- 1 clove garlic, grated
- 500 g free-range beef mince
- 1 cup beef stock
- 15 g fresh dill, chopped
- 200 g Swiss chard, hand-cut and deveined, lightly steamed and well-drained
- 100 g feta, crumbled
- 2 free-range eggs
- 1 cup milk
- sea salt and freshly ground black pepper, to taste
- dill, to garnish
- For the potato crust:
- 700 g Woolworths Apache potatoes, peeled
1. In a suitable pan, gently soften the onion and celery in the olive oil, then stir in the garlic. Increase the heat and add the mince. Keep stirring until the meat changes colour and starts to brown.
2. Pour in the stock and stir in the dill. Cover and reduce the heat. Simmer gently, stirring occasionally, for 35 minutes, or until very tender. Stir in the Swiss chard and feta and season to taste.
3. Preheat the oven to 160°C. Turn the mince into a suitably sized greased baking dish – about 1.5 litre-capacity. Allow to cool to room temperature. Whisk together the eggs and milk and pour over the mince.
4. To make the potato crust, thinly slice the potatoes. Bring the potatoes to the boil wwin a saucepan of cold, salted water. Simmer for 3–5 minutes, until almost softened. Drain well.
5. Top the mince with a layer of potatoes. Brush with 1–2 T olive oil. Bake for 30 minutes or until set. Turn on the grill to brown the potatoes.
Cook's note: Fresh spinach, feta and dill add interest to baked mince simply topped with sliced potatoes.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira