Potato & Mince Pap Pot

Ingredients

For the Pap

• 4 cups cooked stiff pap
• 2 tsp BlixSam Garlic Melt
• Freshly ground black pepper

For the Potato & Mince

• 500 g beef mince
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 4 medium potatoes, peeled and diced
• 2 tsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 2 tbsp tomato paste
• 250 ml beef stock
• 125 ml fresh cream
• 150 g mature cheddar cheese, grated
• Freshly ground black pepper

Topping

• 200 g mature cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 2 spring onions, finely sliced
• Fresh parsley, chopped

Method

1. Preheat the oven to 190°C and lightly grease a large ovenproof baking dish.
2. Mix the cooked pap with the BlixSam Garlic Melt and a little black pepper. Spread evenly into the prepared dish.
3. Heat the olive oil in a large frying pan over medium-high heat.
4. Fry the onion until softened, then add the garlic and cook for 1 minute.
5. Add the beef mince and cook until browned.
6. Stir in the BlixSam Grill Forge and BlixSam Garlic Melt, allowing the seasonings to bloom in the oil for about 30 seconds.
7. Add the diced potatoes, tomato paste and beef stock. Cover and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has reduced.
8. Stir in the fresh cream and the 150 g grated cheddar. Simmer for another 2–3 minutes until rich and creamy. Season with black pepper.
9. Spoon the potato and mince mixture evenly over the prepared pap.
10. Sprinkle with the cheddar and mozzarella cheese.
11. Bake for 20–25 minutes, until the cheese is melted, golden and bubbling.
12. Garnish with sliced spring onions and fresh parsley before serving.

Serving Suggestion