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Pie of the Month: Bobotie Pie

Our ever-adventurous Pie Men love a theme to base their pie recipes upon, and the recent Rugby World Cup inspired a range of pies influenced by the cuisine of some of the teams.

The recipe below highlights bobotie, a South African classic. Think shepherd's pie meets moussaka meets something totally new...

Ingredients, for 8 pies:

2 onions, chopped

2 garlic cloves, crushed

1kg packet lean minced beef

2 tbsp Madras curry paste

1 tsp dried mixed herbs

cloves, allspice berries, bay leaves (to taste)

2 tbsp mango chutney

a good handful of sultanas

For the topping

300ml full-cream milk

2 eggs

salt and pepper

Fry off the mince until very brown and remove from the pan. Reserve some of the fat, and use this to brown your onions.

Add the garlic, Madras paste, herbs and spices, and fry for a minute.

Add the mince back into the same pan, along with the sultanas and mango chutney.

Fill the base of your pies with the meat mixture and press down to compact this so that it can support the topping.

For the topping, beat together the eggs, milk and seasoning, and spoon this over the meat, allowing enough space for this to rise by half as it cooks. *This pie has no pastry lid.

Allow to rest after cooking for around 15 minutes.

(Thanks to Pie Man P for the photo. Unfortunately, the pie didn't make it...)


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