Happy FriYAY, Wuu fam! Can we just take a moment to appreciate the fact that we survived the week? Because honestly, some of these weekdays were slow! I hope you are doing well and treating yourself kindly today. Now that I have finally arrived, we can officially call this daily food meeting to order. And since we have all got Friday energy (which is basically just running on hope and the thought of the weekend), we will skip the long speeches and get straight to the important business. Today’s headliner is none other than Potato and Mince Bake! Let’s be real—it’s Friday. We are tired, we are drained, and the last thing anyone wants is a complicated recipe with a million steps and every pot in the kitchen involved. What we need is something warm and easy enough that we don’t have to negotiate with ourselves to start cooking. And this beauty delivers exactly that. So grab your apron and let me show you how to bring today’s superstar to life! How to make Potato and Mince Bake Serves: 6 people Ingredients:Mince Layer: 500g beef mince 1 large onion, chopped 2 tomatoes, chopped 1 tablespoon tomato paste 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon mixed herbs 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon cooking oil Potato Layer 5 medium potatoes, peeled and thinly sliced Topping: ½ cup grated cheese (optional) ¼ cup milk Method: Prepare the mince: Heat oil in a pan. Cook the onion until soft. Add the mince and brown. Add tomatoes, tomato paste, curry powder, paprika, herbs, salt and pepper. Cook for 10 minutes. Prepare the potatoes: Slice the potatoes thinly. Assemble: Grease a baking dish. Add a layer of potatoes. Add a layer of mince. Repeat until all ingredients are used. Pour the milk over the top. Sprinkle with cheese if using. Bake: Bake at 180°C for 45–50 minutes until the potatoes are soft and the top is golden. Serve: Serve hot with:*Beetroot salad*Chakalaka*Green salad Tips: Slice potatoes thinly so they cook evenly. Add grated carrot to the mince to stretch the meal further. If you don’t have cheese, the bake will still be delicious. Let the bake rest for 5 minutes before serving. HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Thursday Night Chicken Livers Post navigation Today’s Tasty Pick: Thursday Night Chicken Livers
