Afrika Herders Pastei (Shepherds Pie)
Afrika Herders Pastei
Afrika herders pastei always brought a kind of calm into the kitchen — the mince simmering slowly until it turned rich and savoury, the vegetables softening just enough to melt into the sauce, and the mashed potatoes whipped into a smooth, pale cloud. Your mum would level the top with the back of a spoon, then drag a fork across it to make those familiar ridges that crisped beautifully in the oven. When it came out bubbling around the edges, carrying that deep, homely smell, it felt like the whole house exhaled. It was the sort of meal that made everyone linger at the table a little longer.
Ingredients
- 5 bacon slices
- 500 g potatoes
- 400 g carrots
- 1 knob of butter
- 500 g boerewors or mince
- 1 tbsp flour
- 2 onions, chopped
Method
- Preheat oven to 180°C.
- Sauté 5 slices bacon until browned; set aside.
- Meanwhile, cook potatoes and carrots in salted water until tender.
- Drain and mash together with some butter and a dash of cream or milk. Season to taste.
- In the meat pan, add flour to the meat and sauté with onions until the meat is cooked and seasoned.
- Spoon the meat mixture into an oven dish.
- Spread the mashed potato and carrot mixture over the meat.
- Mark the top with fork lines for a ridged finish.
- Bake for about 30–40 minutes until golden brown.
- Sprinkle parsley over just before serving.