• 1.5 kg potates
  • 3 1/2 tsp salt
  • 4 tbsp cooking oil
  • 500g steak mince
  • 1 large carrot, julienned
  • 1 punnet oyster mushroom, julienned
  • 1 green pepper, julienned
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1 tbsp tomato puree
  • 1 tbsp margarine
  1. Get your ingredients together. Put the potatoes into a pot. Add enough water to just cover the potatoes and 1 1/2 tsp salt. Bring to the boil until tender, cooked through and the water is finished.
  2. Using a potato masher, begin to mash the potatoes in a circular motion. Add the margarine half way through the mashing. Continue mashing until your potatoes are smooth and silky. Set aside.
  3. As the potatoes are cooking, heat 2 tbsp oil in a pot. Add the mince, garlic, tomato puree and 1 tsp salt. Fry until the mince is cooked and has a lovely tomato-reddish colour.
  4. Add the onion and fry until the onions are translucent (semi-transparent). Add the tomatoes, stir and close the pot for about 5 minutes or until the tomatoes are well cooked.
  5. Add 50 ml water, simmer gently for another 5 minutes and set aside.
  6. Heat oil in pan. Add the carrots and fry for about 2 minutes, stirring regularly. Add the mushroom and allow to cook for a further 2-3 minutes. Finally add green pepper and 1 tsp salt. Allow to cook for a further 2 minutes. Your meal is ready!


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