Sesame Ginger Beef and Scalloped Potato Bake with Herby Crema

This has all the flavors of sesame beef, made easy!

Course Dinner

Cuisine Asian Fusion

Keyword Sesame Ginger Beef and Scalloped Potato Bake with Herby Crema

Prep Time 20

Cook Time 45

Total Time 1 5

Servings serving

Calories 387kcal

Cost $10.25

1.5-2 cups beef mince mixture (I just used what I had left at the end of the week - about a cup and a half)
1 half thumb ginger, finely grated or diced
1/2 cup diced frozen capsicum
1 tbsp sesame oil
2 large potatoes, scrubbed and peeled
1 cups grated cheese
3 tbsp sesame seeds
1 tbsp minced garlic
1 cup Greek Yoghurt
1/2 tbsp lemon juice
handful chives, basil, parsley

Preheat the oven to 200C
Slice the potato thinly with a sharp knife or mandoline and place in a large bowl of cold water. Sit 5 minutes then rinse.
In a large saucepan, heat the sesame oil over a low heat. When it is shimmering, add the grated ginger and garlic and swirl a few times. Cook 1-2 minutes ensuring it doesn’t burn. Stir in the mince mixture, crushed tomatoes, soy sauce and ⅓ cup water.
Cook until reduced slightly. It should be thick and saucy.
Layer the mince mixture in a large oven dish, Place the potato layer on top, overlapping the edges. Cover with tin foil.
Bake 20 minutes then remove from the oven. Sprinkle grated cheese over the top and return, uncovered to the oven for 25 minutes.
The bake is ready once the potatoes are fork-tender.
To make the herby crema: mix together the sour cream, finely chopped herbs, a squeeze of lemon juice and some salt and pepper. Serve the potato bake with a dollop of the crema and a smattering of extra herbs and sesame seeds.