Mushroom & Mince Bobotie

Here’s to a traditional bobotie babes!


Serves 6-8



  • 750g mushrooms (portabello, portabellini, or button)
  • 500g beef mince
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1 tsp turmeric
  • 1 Tbsp sherry vinegar
  • 1 Tbsp Worcestershire sauce
  • ½ cup fruit chutney
  • ⅓ cup raisins
  • Olive oil
  • Salt and pepper, to taste



  • 3 large eggs
  • 300ml milk
  • 3-5 bay leaves
  • Salt and pepper, to taste



  • Preheat the oven to 180˚C.
  • Cut mushrooms into smaller pieces if necessary and then place them into the bowl of a food processor. Process in batches until finely chopped.
  • In a large frying pan (or oven-safe cast iron/buffet casserole)  heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl.
  • To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder, and turmeric. Cook until tender and fragrant.
  • Add the cooked mushrooms back into the mince mixture.
  • Add in vinegar, Worcestershire sauce, chutney, and raisins. Adjust seasoning.
  • Level out filling in an oven-safe dish or transfer to an oven-safe dish.
  • Whisk together topping ingredients and season.
  • Gently pour egg custard onto the top of the mushroom and mince filling. Scatter with bay leaves and bake for 45-60 minutes until set and deeply golden brown.
  • Serve bobotie with sambals and yellow rice.


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