Ingredients • 1 tbsp olive oil • 1 tbsp butter • 1 large onion, diced • 2 tsp kosher salt (plus extra to taste) • 5 tsp curry powder • 1/2 tsp ground turmeric • 1 tsp ground cumin • 1/2 tsp black pepper • 1 tsp dried oregano • 900g (2 lbs) minced beef • 4 bay leaves, divided • 1 heaped tbsp tomato paste • 4 garlic cloves, minced • 2 tbsp lemon juice • 1 tsp lemon zest • 1 tbsp wine vinegar or apple cider vinegar • 1/2 tsp Worcestershire sauce • 1/3 cup fruit chutney (mango or peach works beautifully) • 3 slices white bread, crusts removed • 375ml (1 1/2 cups) milk, divided • 2 large eggs • Pinch of cayenne pepper
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Method 1. Preheat your oven to 180°C. 2. Sauté the aromatics: In a large oven-safe skillet, heat the olive oil and butter over medium heat. Add the diced onion and salt. Cook for 3–5 minutes until soft and translucent. 3. Build your spice base: Stir in curry powder, turmeric, cumin, black pepper, and oregano. Let the spices bloom for 1–2 minutes, stirring often. 4. Cook the beef: Add the minced beef and cook, breaking it up into fine crumbles. Once it’s browned, stir in 1 bay leaf, tomato paste, and garlic. Cook for another 2 minutes. 5. Layer in flavour: Add lemon juice, zest, vinegar, Worcestershire sauce, and chutney. Stir well and smooth the surface. Let it simmer gently for 5 minutes. 6. Soak the bread: While the beef simmers, soak the bread slices in 125ml (1/2 cup) of milk for 5 minutes. Squeeze out excess milk and mash the bread into the meat until fully combined. 7. Make the custard topping: In a bowl, whisk together the remaining 250ml (1 cup) of milk with the eggs, a pinch of cayenne, and a little salt. 8. Assemble and bake: Gently pour the custard mix over the meat. Place 3 bay leaves on top for aroma and presentation. 9. Bake for about 30 minutes, or until the top is golden and just set. Let it rest for 5 minutes before serving.
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To Serve:
Slice and serve warm with toasted Irish sourdough bread on the side.
