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Ingredients 22 items

  • 1 tablespoon Butter
  • 3 tablespoons Breadcrumb, fresh
  • 1 tablespoon Cheddar cheese
  • For the Potato Mash:
  • 4 medium Potatoes
  • 8 cups Water
  • 2 tablespoons Salt
  • 3 tablespoons Butter
  • 1 cup Milk
  • 1 tablespoon ground black pepper
  • 1 Egg
  • 1 medium Red bell pepper
  • 1 cup Cheddar cheese
  • For the Meat Stuffing:
  • 1 tablespoon Vegetable oil
  • 2 medium Onions
  • 2 medium green bell pepper
  • 400 g Beef, rib steak
  • 2 cubes MAGGI Chicken Stock
  • 5 tablespoons Water
  • 1 packet Mushroom
  • 1 cup Emmental cheese

How to prepare

  1. Brush a deep, 25cm wide spring form pan tray with melted Butter and sprinkle with Bread crumbs then set aside (reserve the remaining butter and bread crumbs).
  2. In a large pot, bring 2000 ml of Water to a boil, add Salt and Potatoes pieces and cook until the potatoes are fork tender. Remove from heat, using a sieve drain the water and return hot par-boil potatoes back in the pot.
  3. Add Butter, Milk, Black Pepper and mix well until somewhat smooth. Set aside and allow to cool for 20 minutes, once cool to the touch, add Egg, Red Bell Pepper and Cheddar Cheese. Mix well, cover and set aside.
  4. In a saucepan, heat Vegetable Oil and fry Onions and Green Pepper until soft, add Ryb-eye slices and sauté on high heat for about 5 min until meat is fully cooked.
  5. Dissolve 2 MAGGI Chicken Stock cube in 50ml of Hot Water, add to the pan along with fresh Mushrooms. Simmer on low heat until the liquid is absorbed.
  6. Spread 1/3 the quantity of the mashed potato over the prepared oven pan. Spread ½ of the meat stuffing evenly over the potato, cover with half of the grated Swiss Cheese then repeat for the remaining mash potatoes, stuffing and cheese.
  7. Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.
  8. Bake in a 220°C preheated oven for 20-25 minutes or until top is golden in color.

Nutritional informations

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