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Boerewors bredie with creamy mash

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

3 T Woolworths Canola Oil
1.5 kg Woolworths Bulk Grabouw Boerewors
2 brown onions, peeled and cut into strips (or diced)
4 fresh bay leaves
salt and freshly ground black pepper, to taste
2 x 420 g cans Woolworths Peeled & Diced Tomatoes
½ cup Mrs H.S. Balls Original Recipe Chutney
3 Woolworths Mixed Peppers, cut into strips (one of each)
2 kg Woolworths Everyday Medium Potatoes
125 g salted butter
1 cup Woolworths Fresh Full Cream Milk

Method

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1. Heat the oil in a large pot or pan over a medium heat. Remove the meat from the boerewors casing, shape into equally sized balls, just bigger than a cocktail meatball. Add the boerewors meatballs to the pot and brown evenly, just to form a crust before removing and setting aside.

2. To the same pan add the onions, bay leaves and seasoning. Cook gently, stirring often until the onions have cooked down and caramelised before adding the chutney and peppers. Allow the peppers to cook for 5 minutes before returning the browned meatballs, along with any of the juices and the tinned tomatoes which have been rinsed with some water.

3. Reduce the heat to low, simmer gently for 20 minutes, allowing the flavours to develop. This is an amazing meal to prepare ahead of time, like a curry, this dish tastes better the next day, and even better the day after that, allowing the flavours of the spices used in the boerewors to really develop.

4. For the mash: Peel and cube your potatoes and place in a pot of salted, cold water then place over a medium heat to slowly cook until tender. Strain the water, return the potatoes to the pot, and allow them to steam off the heat.

5. In a separate pot, or even in the microwave, gently heat the butter and milk together until the butter has completely melted and the milk is just below simmering.

6. Pour the butter and milk over the potatoes and begin mashing until completely smooth before seasoning with salt to taste.

7. Serve a generous amount of the mashed potatoes and the boerewors bredie. Any leftover stew can be served with rice, stirred through pasta, or loaded into a bun for a meatball sub.

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Boerewors bredie with creamy mash

Ingredients

Method