Hereford Bobotie

This dish originates in South Africa – perhaps inspired by the English Shepherd’s pie that we all know and love! A lovely autumnal dish which can be made for a large gathering or as individual portions.

Serves: 6

Total time (prep and cooking): 1 hour 30 minutes


  • 2 onions
  • 800g Hereford Beef mince
  • 50g brown breadcrumbs
  • 100ml red wine or beef stock
  • Thumb sized piece of grated ginger
  • 1 clove of garlic
  • 2 tablespoons garam masala
  • 3 tablespoons of good quality mango chutney
  • 2 tablespoons of chopped rosemary and thyme
  • 1 apple grated
  • Juice of 1 lemon
  • 6 bay leaves


  • 2 eggs
  • 250ml double cream


  • Preheat the oven to 180°C.
  • Finely chop your onions and heat a heavy-based casserole pan on the hob with some oil. Add the chopped onions and fry off for 4-5 minutes until just starting to colour.
  • Add the minced beef to the onions and fry for a further 5 minutes until lightly browned.
  • Stir in the remainder of the ingredients and season well.
  • Once thoroughly mixed, place the mince into a shallow ovenproof dish. Smooth the beef mixture with the back of a spoon, and then place the bay leaves evenly on the top.
  • For the topping beat the egg with the double cream, season and then pour over the beef mix.
  • Bake for 35-40minutes until golden brown. Serve piping hot, with an extra spoon of mango chutney.