INGREDIENTS
Potatoes, medium 1,6 kg
Butter 180 g
Beef, ostrich or venison mince 750 g
Salt and pepper To taste
Onion, medium 480 g
*Unsweetened pie apples 385 g
Grated nutmeg For garnish
- Can substitute with three fresh apples, sliced and lightly boiled in water to soften.
METHOD
- Peel potatoes and cut them into bite-sized chunks. Boil in water with 5 ml of salt, until just soft.
- Drain the water, close the pot with the lid and shake the potatoes until fluffy. Note: The potatoes are not mashed, just shaken. Set aside.
- Put 15 ml of the butter in a pan and stir-fry the mince until loose and lightly cooked. Add salt and pepper to taste. Set aside.
- Peel and slice the onion, and fry in 15 ml of the butter until soft and glassy. Set aside.
- In an ovenproof dish (about 4-5 cm deep), layer the cooked ingredients as follows: potato > onion > mince (add a few dabs of butter on top for juiciness).
- Repeat the layers one more time.
- Pack a layer of apples on top and sprinkle a little grated nutmeg over the dish.
- Bake in the oven at 180°C for 15 minutes or until heated thoroughly.
- Serve with a salad.
YIELD 6 SERVINGS
PREPARATION TIME 20 MINUTES (PLUS 30 MINUTES TO BOIL POTATOES)
TOTAL TIME 1 HOUR 30 MINUTES
HISTORY OF MY DISH
My grandmother made this family dish, which is still my favourite meal. The original Dutch version was called ‘jachtschottel’ (hunting dish).