Meaty Potato Bake

Lamb tomato bredie made with cubed shoulder covered with sliced potato
and Amazi dressing and baked in the oven

Click here for the downloadable recipe.

Lamb/meat filling

¼ cup Flour

1 teaspoon Salt

½ teaspoon Freshly ground black pepper

1 kg Boneless shoulder of lamb, cut into cubes 2,5cm

1 tablespoon Oil

2 large Onions, finely chopped

2 cloves Garlic, finely chopped

1 410g tin Whole tomatoes or 4-6 ripe tomatoes blanched and peeled

2 tablespoons Tomato paste

1 tablespoon Tomato chutney

½ teaspoon Chili flakes

½ teaspoon Paprika

1 teaspoon Mixed herbs

2 cups Lamb/chicken stock

Potato topping

6-8 medium Potatoes, peeled and sliced on a mandolin or very thinly

½ cup Grated cheese

1 ½ cup Amazi

1 teaspoon Thyme

1 clove Garlic, finely minced

1 teaspoon Salt

½ teaspoon Freshly ground pepper

2 tablespoons Butter

Prepare the lamb/meat filling

1. Place the flour, salt and pepper in a large bowl and mix to combine. Add the

lamb and toss to coat.

2. Heat a large, ovenproof, heavy-based saucepan over high heat. Add the oil

and heat, add the meat in batches and stir-fry until brown. Remove each batch

of meat with a slotted spoon and put aside.

3. Brown the onions in the oil. Add the garlic and cook for a minute longer.

4. Add the tomatoes, tomato paste, chutney, chili flakes. Paprika and mixed herbs.

Stir to blend well and caramelize slightly.

5. Add the stock and bring to a slow simmer. Add the browned meat. Simmer

slowly for 2 hours. Let the bredie cool down and ready start to prepare the

potato topping.

Prepare the mushroom sauce

1. Preheat the oven to 200°.

2. Blanch the potato slices in boiling water for 3-4 minutes, place in cold water to

cool down and then place on a clean tea towel and dry.

3. Combine the grated cheese, amazi, thyme, garlic, salt and pepper in a bowl.

4. Add the potato slices and using your hands toss until every slice is coated with

the mixture. Separate the slices that are sticking together and get the mixture

in-between them.

5. Pick up a handful of potatoes and organize them into a neat stack, lay the

potatoes onto the prepared bredie with their edges aligned vertically. Continue

placing the potatoes on top of the bredie working around the sides of the dish

and then into the center until all the potatoes have been added and the entire

dish is covered. The potatoes should be tightly packed.

6. Pour the excess amazi/cheese mixture over the potatoes. Dot with the butter.

Cover with foil and place in the pre-heated oven. Bake for 30 minutes. Remove

the foil and continue baking until the top is golden brown, about another 10-15

minutes.

7. Remove from the oven and serve with seasonal green vegetables.