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Beef Mince Bobotie with Vege Rice

Treat the whānau to a fragrant beef mince bobotie. This aromatic, budget-friendly bake is an easy family winner with vege rice.
Photo of Beef Mince Bobotie with Vege Rice

Ingredients

  • 1 tablespoons oil
  • 1 onion, peeled and finely chopped
  • 1/2 cup spicy fruit-style chutney
  • 500 grams beef mince
  • 1/2 cup beef stock
  • 1 tablespoons brown sugar
  • 1 teaspoons ground ginger
  • 1 teaspoons curry powder
  • 1/2 cup sultanas
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoons parsley, chopped
  • 1 tablespoons fresh thyme, chopped

Topping

  • 1 1/2 cup milk
  • 4 eggs
  • 1 tablespoons fresh thyme

Vege Rice

  • 1/2 cup canned corn
  • 1 pinch pepper
  • 1/2 cup homebrand frozen peas
  • 2 cups rice
  • 1 pinch salt
  • 1 tablespoons oil
  • 1 onion, peeled and finely chopped
  • 1/2 cup spicy fruit-style chutney
  • 500 grams beef mince
  • 1/2 cup beef stock
  • 1 tablespoons brown sugar
  • 1 teaspoons ground ginger
  • 1 teaspoons curry powder
  • 1/2 cup sultanas
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoons parsley, chopped
  • 1 tablespoons fresh thyme, chopped

Topping

  • 1 1/2 cup milk
  • 4 eggs
  • 1 tablespoons fresh thyme

Vege Rice

  • 1/2 cup canned corn
  • 1 pinch pepper
  • 1/2 cup homebrand frozen peas
  • 2 cups rice
  • 1 pinch salt

Method

  1. Step 1 of 7
    Brown mince in oil in a large lidded frying pan. Add onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.
  2. Step 2 of 7
    Stir in raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.
  3. Step 3 of 7
    Cook over a low heat for 20 minutes or until thick and fragrant.
  4. Step 4 of 7
    Pre-heat oven to 180ºC.
  5. Step 5 of 7
    Transfer mince mixture to 4 individual ovenproof dishes and spread out evenly. Beat milk, eggs and 1 Tbsp thyme together and carefully pour over the Bobotie. Bake in oven for 20-25 minutes (30-35 minutes in a full size casserole dish) or until custard has set.
  6. Step 6 of 7
    To make the Vege Rice: Wash rice under cold water until the water runs clear. Drain well and add to a pot with 2 cups of water. Season with salt and pepper and bring to a boil. Add corn and peas. Stir well and cover. Reduce to a simmer for 12 minutes or until you can easily crush a grain of rice between your fingers.
  7. Step 7 of 7
    Garnish the Bobotie with parsley and remaining thyme. Serve hot with vege rice.

Method

  1. Step 1 of 7
    Brown mince in oil in a large lidded frying pan. Add onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.
  2. Step 2 of 7
    Stir in raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.
  3. Step 3 of 7
    Cook over a low heat for 20 minutes or until thick and fragrant.
  4. Step 4 of 7
    Pre-heat oven to 180ºC.
  5. Step 5 of 7
    Transfer mince mixture to 4 individual ovenproof dishes and spread out evenly. Beat milk, eggs and 1 Tbsp thyme together and carefully pour over the Bobotie. Bake in oven for 20-25 minutes (30-35 minutes in a full size casserole dish) or until custard has set.
  6. Step 6 of 7
    To make the Vege Rice: Wash rice under cold water until the water runs clear. Drain well and add to a pot with 2 cups of water. Season with salt and pepper and bring to a boil. Add corn and peas. Stir well and cover. Reduce to a simmer for 12 minutes or until you can easily crush a grain of rice between your fingers.
  7. Step 7 of 7
    Garnish the Bobotie with parsley and remaining thyme. Serve hot with vege rice.

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