One-Pan Bobotie Casserole

One-Pan Bobotie Casserole

Tired of the same old ground beef recipes? Then you will love this bobotie casserole, a traditional dish of South Africa, because you don’t need a new skill to make it. Bursting with flavors, slightly sweetened with apricot jam and simple to prepare, the bobotie will quickly become your family’s new favorite meal. Best of all, it’s made in one pan and thus a perfect solution for busy weekday dinners. Less time cleaning up = more time with your family.            

This South African casserole is similar to that of Greek Moussaka, minus the potatoes. It is traditionally served with yellow rice which is also flavored with spices and sweetened with sultanas (golden raisins). But I suspect it could be served with potatoes or even alone. Leftovers are great for brunch!

 

I love that we can make small changes and still enrich our food experience. Don’t get me wrong, I sometimes go to great lengths for a fabulous meal or a dessert, on most days I just want something simple without having to rotate same dishes over and over.                                                                                                

INGREDIENTS:

Serves 4

  • 1 tablespoon oil
  • 1 large onion, chopped
  • 2 garlic cloves, diced
  • 1 pound ground beef
  • 1/2 teaspoon salt and ground pepper
  • 1 large carrot, peeled and grated
  • 1/2 tablespoon lemon juice
  • 1 teaspoon each curry and turmeric powder
  • 1/2 teaspoon each ground ginger and cinnamon
  • 1 tablespoon smooth apricot jam
  • 1/4 cup sultanas (golden raisins), optional
  • 1/2 cup beef or chicken broth
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 1/2 cup milk
  • 4-5 bay leaves

 

  1. In a large cast iron or oven-safe skillet, cook the onion and garlic in the oil. Add the ground beef, salt, and pepper and cook until meat is browned and crumbly. Use a wooden spoon or a fork to break down large lumps.
  2. Add the carrot and lemon juice and mix through. Stir in the spices, jam, and sultanas if using. Add the breadcrumbs and broth and mix to combine. If the mixture is too crumbly add more broth, one tablespoon at a time. Level the mixture with the back of a spoon.
  3. Lightly whisk together the eggs and milk. Pour the milk and egg mixture (the custard) over the meat mixture and lay the bay leaves on top.
  4. Bake in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes or until the egg custard is set and golden brown in color. Serve with rice.        

    Instructions

    • In a large cast iron or oven-safe skillet, cook the onion and garlic in the oil. Add the ground beef, salt, and pepper and cook until meat is browned and crumbly. Use a wooden spoon or a fork to break down large lumps.
    • Add the carrot and lemon juice and mix through. Stir in the spices, jam, and sultanas if using. Add the breadcrumbs and broth and mix to combine. If the mixture is too crumbly add more broth, one tablespoon at a time. Level the mixture with the back of a spoon.
    • Lightly whisk together the eggs and milk. Pour the milk and egg mixture (the custard) over the meat mixture and lay the bay leaves on top.
    • Bake in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes or until the egg custard is set and golden brown in color. Serve with rice.

    Notes

    ~ Free Tip ~
    • Replace fruit chutney with apricot jam, if you prefer. • You can add 1/2 cup sliced almonds to the meat mixture. • Transfer the mixture to a small casserole dish if you don't have an oven-safe skillet.