Bursting with flavors, slightly sweetened with apricot jam, and simple to prepare, this one-pan South African bobotie casserole is a perfect dinner solution for your busy weekdays.
Tired of the same old ground beef recipes? Then you will love this one-pan bobotie casserole, a traditional dish of South Africa, because you don't need a new skill to make it.
Why this recipe works:
Bobotie is like making a meatloaf without getting your hands dirty. Everything is cooked in one skillet and then the same skillet goes into the oven. Easy-peasy and delicious. It's so good, I made it twice in a week!
Bursting with flavors, slightly sweetened with apricot jam, and simple to prepare, the bobotie will quickly become your family's new favorite meal.
Best of all, it's made in one pan and thus a perfect solution for busy weekday dinners. Less time cleaning up = more time with your family.
What is Bobotie?
This one-pan dish is similar to that of Greek Moussaka, minus the potatoes. It is traditionally served with yellow rice, which is also flavored with spices and sweetened with sultanas (golden raisins). Leftovers are great for brunch!
I love that we can make small changes and still enrich our food experience. Don't get me wrong, I sometimes go to great lengths for a fabulous meal or a dessert, but on most days I just want something simple without having to rotate the same dishes over and over.
When my (South African-native) talented friend Michelle told me bobotie is her favorite dish and that I should make it, I hesitated. I assumed that it must be complicated or at least that it uses to me unknown ingredients.
I was wrong (my husband is writing down this date, lol). It's as simple as it was making their oatmeal cookie bars.
Ingredients:
- Fat - Oil. You can use canola, vegetable, avocado, grapeseed, or olive oil.
- Protein - Ground beef and eggs. Choose lean meat so you don't have a pool of grease in your finished dish.
- Aromatics - Onion and garlic.
- Spices - Curry and turmeric powder, ground ginger, and cinnamon.
- Herbs - Bay leaves.
- Seasonings - Salt and ground pepper.
- Vegetables - Carrot.
- Liquids - Lemon juice, milk, and beef or chicken broth.
- Fillers - Breadcrumbs.
- Sweeteners - Apricot jam and sultanas (golden raisins).
Instructions:
- In a large cast-iron or oven-safe skillet, cook the onion and garlic in the oil. Add the ground beef, salt, and pepper and cook until meat is browned and crumbly. Use a wooden spoon or a fork to break down large lumps.
- Add the carrot and lemon juice and mix it through. Stir in the spices, jam, and sultanas if using. Add the breadcrumbs and broth and mix to combine. If the mixture is too crumbly add more broth, one tablespoon at a time. Level the mixture with the back of a spoon.
- Lightly whisk together the eggs and milk. Pour the milk and egg mixture (the custard) over the meat mixture and lay the bay leaves on top.
- Bake in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes or until the egg custard is set and golden brown in color. Serve with rice.
More South African recipes to try:
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South African One-Pan Bobotie Casserole
Equipment
- cast iron skillet
- Mixing bowl
- whisk
Ingredients
- 1 tablespoon oil
- 1 large onion chopped
- 2 garlic cloves diced
- 1 pound ground beef
- ½ teaspoon salt and ground pepper
- 1 large carrot peeled and grated
- ½ tablespoon lemon juice
- 1 teaspoon each curry and turmeric powder
- ½ teaspoon each ground ginger and cinnamon
- 1 tablespoon smooth apricot jam
- ¼ cup sultanas (golden raisins), optional
- ½ cup beef or chicken broth
- ½ cup breadcrumbs
- 2 eggs
- ½ cup milk
- 4-5 bay leaves
Instructions
- In a large cast-iron or oven-safe skillet, cook the onion and garlic in the oil. Add the ground beef, salt, and pepper and cook until meat is browned and crumbly. Use a wooden spoon or a fork to break down large lumps.
- Add the carrot and lemon juice and mix it through. Stir in the spices, jam, and sultanas if using. Add the breadcrumbs and broth and mix to combine. If the mixture is too crumbly add more broth, one tablespoon at a time. Level the mixture with the back of a spoon.
- Lightly whisk together the eggs and milk. Pour the milk and egg mixture (the custard) over the meat mixture and lay the bay leaves on top.
- Bake in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes or until the egg custard is set and golden brown in color. Serve with rice.
Expert Tips
- Replace apricot jam with fruit chutney if you prefer.
- You can add ½ cup sliced almonds to the meat mixture.
- Transfer the mixture to a small casserole dish if you don't have an oven-safe skillet.
- Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave.
- It's delicious served with sultana yellow rice.
Jessica says
Wow this was delicious and easy. Thanks for the recipe! I made it as written except I added a little mango chutney I had in the fridge. Also made the yellow rice and it went great with it! Definitely will go into the regular dinner rotation.
Jas says
Thank you, Jessica! So glad you enjoyed it! 🙂
Annemieke van den Heuvel says
It was soooo good!!! Greetings from The Netherlands
Jas says
Dankjewel, Annemieke! So glad you enjoyed our bobotie recipe! 😀
CP says
Hi Jas-
One of my dearest friends from Capetown used to make this for me all the time, and I would drool over it 🙂
I am over the moon for this recipe-thank you.
I made it with ground turkey instead. Still as delicious !
Jas says
So glad you enjoyed it! 😀
Jamie says
This was SO good! I had never tried South African food before but my boyfriend and I are trying foods from different countries every week. I made this with the sultana rice. Delicious!
Jas says
I'm so happy you enjoyed it, Jamie! Sultana rice complements the dish perfectly. 🙂
Shauna says
So good! I subbed almond milk for a dairy free option and it turned out great!
Jas says
Yay! I'm so glad you like it. Thanks for giving it a try! xx
argan oil Morocco says
interesting thanks for your post
Jas says
Thank you.
Kelly Lynns Sweets and Treats says
Such interesting ingredients! Sounds yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED 🙂
Jas says
Thanks, Kelly!
Sandra L Garth says
I've been pretty good at guessing which recipes are yours in the lineup and this is another one I'd love to try. These days I'm big on one-pot meals and the Mr.is going to love this one also. Thank you for sharing with us this week at Celebrate Your Story, and I hope your week is going great.
Jas says
Oh my, am I so predictable? LOL Thank you, Sandra! I'm so happy you like it. Enjoy the rest of your week! x
Donna Reidland says
This sounds very delicious and a change of pace. My mother-in-law used to make something she called hamburger pie. The seasonings were different, but the main ingredients much the same. I'm going to pin this and give it a try soon!
Jas says
That's the beauty of spices! Use different ones with the same dish and you'll have a different outcome each time! 😀
Miz Helen says
This looks like a very flavorful dish that we will really enjoy! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
Miz Helen
Jas says
Thank you, Miz Helen!
lisa says
I’ve never heard of this before, but the combination looks delicious. We’d like it with chicken or beef; I love finding new recipes to put into rotation. Thanks for sharing Jas!
Jas says
You're welcome, Lisa! Thanks for stopping by.
Rhiana L Jones says
So yummy looking!
Jas says
Thanks so much, Rhiana!
Susan Jackson says
I am so glad to find this in the blog hop today. It looks so yummy! I am saving this in Pinterest and will make it very soon. I MUST try this! Thanks for doing so well at teaching us how to do it.
Jas says
Thanks, Susan!
Colleen - Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
I'm going to be "forced" to make this just to see what it tastes like...it sounds heavenly!
Jas says
Haha, Colleen! You won't be sorry. 🙂
Abbey says
Hey Jas! I’ll be honest….there is a lot in this recipe that I am usually not a lover of. BUT I am a firm believer that you have to try everything once!! I also like that it isn’t an “American” recipe! I think it’s good to try from different cuisines!
Jas says
Hey, Abbey! I totally understand and give you the credit for trying at least once. 😀
Helen at the Lazy Gastronome says
Looks and sounds delicious. Thanks for sharing at the what's for dinner link up! Now I need to check to see if I'm saying Bo-Bo-Tie correctly!
Jas says
Haha, Helen! I don't think anyone will call you out on it if you don't. 😉
Sue from Sizzling Towards 60 & Beyond says
Looks great Jas and an extra bonus if you don't have to get your hands dirty 🙂 Thank you for linking up with us at #BloggersPitStop and have a great week.
Jas says
Thank you, Sue! Glad you like it. X
laura says
I'm always looking for new and interesting ways to use ground beef! This is something I've never seen before so SCORE!! Pinned it. Thanks for coming by the Friday Frenzy I appreciate you!
Jas says
Yay! I'm always thrilled about new recipes too, especially when they turn out super delicious.
Michelle Frank | Flipped-Out Food says
Oh my goodness! A South African friend of mine made this for me once, and I've wanted to make it ever since! This is such a gorgeous dish—not to mention delicious, and all made in one pan! That's win-win-WIN in my book!
Jas says
Lucky you! All my South African friends live in, well...South Africa and just tell me to make it myself, lol. Thanks for stopping in!
Donna Parker says
I've never even heard of this and have never tried it unless someone was calling it something else lol 😉 But I want to try it now, bookmarking and sharing. Yum. Thank you kindly. Dropped by from #FridayFrivolity but always glad to be here. 🙂
Hope this weekend is a wonder. 🙂
Jas says
I'm not sure if there's another name for it, Donna, but whatever they call it, it sure is delicious. 😀
TurksWhoEat says
This sounds really wonderful. I love the addition of a little sweetness from the jam and the raisins.
Jas says
Me too! Such a nice sweet note. Thank you!
Carole from Carole's Chatter says
Hi Jas, I tried to do a Bobotie once but it didn't turn out all that well. I'd be honoured if you would share this with everyone over at Food on Friday: March. Cheers from Carole's Chatter
Jas says
Thanks, Carole! Hope you'll give it another chance.
Mrs Shoes says
Sounds absolutely delicious Jas; if I didn’t already have pork chops in the slow cooker I would be making it tonight. However, I’ve pinned it & I’ve already pulled out the meat to make it tomorrow. My whole family absolutely loved the bars, so I’m sure this will also be a hit. Thanks for another inspiration!
Jas says
You know how to make my day, Mrs. Shoes! I'm ecstatic that you want to try it. Thank you! Hope your week is going great so far.
Healthy World Cuisine says
We love Bobotie! One of our dear friends from South Africa taught us how to make this several years ago and it has been a winter favorite ever since. The spices, the heat and the slight sweetness really add a special dimension of flavor. Just pinned!
Jas says
Oh, lucky you! You got the recipe firsthand. Thanks for pinning! Enjoy the rest of your week. X
Tatiana says
I joined a link up and noticed your post with the cast iron thumbnail. I was just wondering if you weatherize your pan and if so how?
Jas says
Hi, Tatiana! I do and I use a bit of olive oil to season the pan. Spread it with paper towel and make sure not to leave the pan soaked in oil. I also make sure to dry my cast iron dishes as soon as I wash them, so they don't rust. Never leave them soaked in water and it's best to clean them right away too. It is suggested to heat the pan on the stovetop after you season it with oil, but I don't do it and I don't have any problems with my technique. Hope that helps! Thanks for stopping in. 🙂
Barbara Windle says
I would love to try this. It looks so good. I have pinned it.
Milena says
Looks absolutely amazing, Jas! Such a complexity of flavors too, I’d love to try my hand at your bobotie.
Michelle Leslie says
You did it!!!! I'm so glad you enjoyed it too Jas. The recipe sounds spot on. There's apricot jam (appelkoos konfyt) and carrots and all the beautiful spices that make it such a special dish. Thank you for taking up the challenge. You're the best and I had to smile a little when I heard the pronunciations. It's almost like me trying to say New Orleans with "Nollins" accent. I tried my best to figure out how to write it like we say it - baaa-boor-tea. The boor bit is like poor but with a "b" if that makes any kind of sense 😀
Jas says
I'll never get the pronunciation right - heck, I still struggle with English. LOL. So, there's no R in spelling but you kind of pronounce it. Interesting...We really enjoyed this dish! Thanks for challenging me 😀
Michelle Leslie says
😉 You're a star Jaz and who cares how to pronounce it as long as it was lekker 😉
Jas says
It was really lecker (as the Germans say). 😀