Ingredients
For the pie filling
2 tablespoons olive oil
1 onion
1 coil boerewors
2 garlic cloves – chopped
2 carrots – peeled and grated
1 tin chopped and peeled tomatoes with mixed herbs
1 tin butter beans in tomato sauce
½ cup water
For the mash topping
6 large potatoes – diced
salt and black pepper
50 g butter
100 g mature cheddar – grated
Method:
Heat olive oil in a pan, and then add the onion and sauté until softened.
Remove the casing from the boerewors, then add the meat to the onions and stir, cook on high heat until browned.
Add the garlic, grated carrots, tomatoes and beans to the pot. Use the ½ cup water to swirl out the sauce from the butter bean tin, then add to the pot and stir well to mix the contents.
Cover with a lid, then simmer on low heat for 5 minutes.
Make the mash by boiling the potatoes in water until soft. Drain away any excess water, then mash the potatoes until smooth. Season with salt and pepper, then stir in the butter.
Place the beans and boerewors sauce into an oven proof dish, then top with the mashed potato.
Run a fork along the surface of the mash, then sprinkle with cheddar cheese.
Bake in a preheated 200 ºC oven for 30 minutes until the cheese is melted and the pie is bubbling.
– Food24.com.
