What does bobotie taste like?

It's savoury and gently spiced with pops of sweetness from the fruit and sugar. Think curried mince but softer and more nuanced, with the creamy egg custard on top balancing out the spices. The overall flavour is warm, aromatic, and comforting without being heavy.

Not in the chilli-hot sense. It's warmly spiced with curry powder, turmeric, coriander, nutmeg, and cloves, but it's not meant to burn. More aromatic than fiery. Kids generally love it.

Can you freeze bobotie?

Yes. The best method is to freeze the cooked mince base before adding the custard. Defrost, pour over fresh custard, and bake. You can also freeze the fully baked dish for up to 3 months.

What is the topping on bobotie?

It's a savoury egg custard made from milk, eggs, lemon zest, and lemon extract. It gets poured over the spiced mince and baked until set and golden. It's similar to a quiche custard but lighter.

What's the difference between bobotie and shepherd's pie?

Both use mince as a base, but that's where the similarities end. Shepherd's pie has a mashed potato topping and is seasoned simply. Bobotie has an egg custard topping and uses a complex blend of spices, dried fruit, coconut, and nuts in the mince. The flavour profiles are completely different. Bobotie is Cape Malay in origin with sweet-savoury-spiced notes, while shepherd's pie is British comfort food.

Cape Malay Bobotie Recipe (Easy South African Classic)

Ingredients

Units Scale

Bobotie Base

1 tbsp neutral oil
2 large onions, finely chopped
3 cloves garlic, crushed
1.2 kg beef mince (or beef/lamb mix)

Main Spices

2 tsp curry powder
1/2 tsp turmeric
2 tsp ground coriander

Flavour Additions

3 tbsp vinegar
1 1/2 tbsp brown sugar

Breadcrumb Mix

1 cup breadcrumbs
1/2 cup milk (125 ml)
2 egg yolks

Extras

1/2 cup sultanas
2 tbsp desiccated coconut
1 tbsp chopped almonds
Pinch nutmeg
Pinch ground cloves
Pinch mixed spice
Salt and pepper, to taste
2 Granny Smith apples, grated
1 tbsp chutney
1 tbsp tomato sauce (ketchup)

Custard Topping

1 1/2 cups milk (375 ml)
3 eggs
Salt and pepper
3 drops lemon extract
Zest of 1 lemon
5-10 dried bay leaves

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat the oven to 190°C (conventional) / 375°F 170(fanforced). Use a large oven-safe skillet, about 30 cm wide. (note 1)
Cook the onions: Heat the oil in the skillet over medium heat. Cook the onions until soft and lightly golden. Add the garlic and cook for 1 minute. Remove and set aside.
Cook the mince: In the same skillet, cook the mince in batches if needed until browned and fully cooked.
Combine: Return the onions and garlic to the skillet. Reduce heat to medium-low.
Add spices: Stir in the curry powder, turmeric and ground coriander. Cook for 1 to 2 minutes to release the flavours.
Add vinegar and sugar: Add the vinegar and brown sugar. Stir well and cook briefly.
Add breadcrumb mixture: In a bowl, combine the breadcrumbs, milk and egg yolks. Add to the mince mixture and stir through.
Add extras: Stir in the sultanas, coconut, almonds, spices, salt and pepper until evenly combined.
Add final ingredients: Add the grated apple, chutney and tomato sauce. Mix well and cook gently for a few minutes.
Level the surface: Use the back of a spoon to gently smooth and level the mince so when you add the custard, it sits evenly and cooks uniformly.
Add bay leaves: Gently press the dried bay leaves into the mince so they sit partially submerged. (note 2 - freezing tip)
Make the custard: In a bowl, whisk together the milk, eggs, salt, pepper, lemon extract and lemon zest.
Assemble and bake: Pour the custard over the mince mixture. Tilt the pan gently so it spreads evenly. Bake for 30 to 40 minutes, until the topping is set and lightly golden.
Rest and serve: Let it rest for 5 to 10 minutes before serving. Remove bay leaves if preferred, then serve warm with yellow rice or a simple salad.

Notes

If you don’t have an oven-safe skillet, transfer the mince mixture to a 20 x 30 cm (8 x 12 inch) baking dish (about 2.5 to 3 litres) before adding the bay leaves and custard, then bake as directed.
(Freezing tip): The best way to freeze bobotie is to make the mince base, let it cool completely, and freeze it before adding the custard. When you're ready, defrost it gently, pour over a fresh batch of custard, and bake as directed. This way the custard is freshly baked every time.