Baked Mince with Custard Top
• Ready in 1 hr 15 min.
|Saturated Fat Acids||12.46 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||12.46|
Recipe author: EAT SMARTER
1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Slotted spatula, 1 Food processor, 1 Citrus juicer, 1 Fork
for 4 servings
Preheat the oven to 160°C
Fry the onions in a little butter until soft. In the meantime soak the bread in 125 ml of milk, then squeeze out any excess milk and add to the onions. Mix the vinegar with the chutney, curry powder, salt and pepper, then add to the onions and mix well. Now add the minced beef and cook until lightly browned and crumbly. Season to taste with brown sugar and chilli powder. Transfer the mixture into an ovenproof baking dish.
Beat the eggs with 125 ml milk and pour over the mince mixture. Push the bay leaves into the custard and sprinkle almond slivers over the top. Bake in the oven for about 30 minutes.
Serve with rice and apricot chutney.