Baked Scalloped Potato And Mince

Serves 4
It’s a whole rolled -up meal – meat, veg and potatoes! And so pretty on a plate.


  • 80 g fresh breadcrumbs
  • 30 ml fresh parsley, finely chopped
  • Salt, to taste
  • 3 medium potatoes, skin on
  • 30 ml sunflower oil
  • 500 g beef mince
  • 1 g tin tomato and onion mix
  • 60 ml fresh basil, chopped
  • 5 ml ground paprika
  • 100 g baby spinach
  • 2 garlic cloves, crushed
  • 250 g cream cheese
  • 250 ml mozzarella, grated
  • Fresh parsley, chopped, to serve


  1. Preheat the oven to 180°C.
  2. Mix the breadcrumbs, parsley, and salt together and spread evenly on a baking tray lined with baking paper.
  3. Cut the potatoes into thin slices and place over the breadcrumbs so that each potato is overlapping the previous potato. Continue until the entire pan is covered with potato slices. Bake until the potatoes are tender, about 15 minutes.
  4. Heat the oil in a saucepan, add the mince and cook until just browned. Add the tomato and onion mixture, fresh basil, paprika and season to taste. Cook until the mince is cooked through, about 20 minutes. Remove from heat and set aside.
  5. Heat a little oil in frying pan, add the spinach and garlic and cook for 5 minutes. Set aside to cool a little.
  6. In a mixing bowl, combine the spinach mixture with the cream cheese and set aside.
  7. Evenly spread the spinach mixture over the potatoes, then top with the mince. Lastly, sprinkle with the mozzarella. Holding the baking paper, take one end of the potato sheet and carefully roll towards the other end, making sure that the ingredients stay nicely tucked in. Be careful to remove the baking paper as you roll. Once it is all rolled up, place on a baking tray lined with a fresh sheet of baking paper and bake until golden, about 20 minutes. Sprinkle with parsley, slice and serve.