Potato, mince, and Tomato Blend oven dish

  • 4 persons
  • 30 minutes preparation
  • 10 min.


  1. 550 g Tomato Blend
  2. 500 g waxy potatoes
  3. 500 g mince
  4. 1 packet mushrooms, finely chopped
  5. 4 slices old bread
  6. 3 cloves garlic
  7. 1 large onion, finely chopped
  8. 3 cloves garlic, finely chopped
  9. 1 tsp fresh black pepper
  10. 2 tsp paprika powder
  11. 1 tsp chili powder
  12. 2 tsp smoked paprika powder
  13. 2 tbsp sambal Brandal chili paste
  14. Olive oil


1. Preheat the oven to 200°C (fan oven to 150°C).
2. Finely chop the mushrooms, the garlic, and the onion.
3. Peel the potatoes, chop them into small pieces, and boil until ready. Drain the potatoes and mash with a potato masher. Set aside.
4. Pour a little olive oil into a frying pan and gently fry the onion and finely chopped garlic until soft. Add the herbs and cook for another two minutes.
5. Add the finely chopped mushrooms and continue to stir until the mushrooms are cooked.
6. Add the mince and fry until brown.
7. Add the pot of Tomato Blend to the dish and simmer for about five minutes.
8. In the meantime, place the bread and the other three peeled cloves of garlic in the food processor and blend until fine. Add two tablespoons of olive oil and blend again.
9. First spoon the mince into an oven dish, followed by the mashed potatoes, and top off with the bread mixture.
10. Place the oven dish in the oven for ten minutes. The bread topping should be wonderfully crisp.

Tip: delicious served with a green salad or cucumber salad.

The tasteful and versatile tomato base

Show all recipes