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  • Onion 170.0 g
  • Garlic 13.0 g
  • Ginger 10.0 g
  • Red kidney beans (tinned) 258.0 g


  • Black-eyed beans 485.0 g
  • Chickpeas 244.0 g
  • Sunflower oil 60.0 ml
  • Beef mince 1.0 kg
  • Water 500.0 ml
  • Water 1.0 l
  • Butter 50.0 g
  • Milk 600.0 ml
  1. Preparation:

    • Finely chop the onion. Crush the garlic. Grate the ginger. Drain and rinse the red kidney beans.
    • Keep aside 1 L water, butter, milk and Knorr Professional Mash Flakes.
  2. Method:

    • Pre-heat oven to 180 °C. Cook the black-eyed beans and chickpeas. Heat oil in a large saucepan over medium heat and add onion. Sauté onion for 3 min, stirring occasionally, then add the ginger and garlic and cook for a further 2 min. Add beef mince, Robertsons Indian Spicy Lentil Dhal and cook for 5 min. Add 500 ml water, Knorr Professional Tomato Pronto, black-eyed beans, chickpeas and kidney beans and bring to boil and simmer for 5 min.
    • Boil the remaining 1 L water and add the butter. Remove from heat, add the milk and Knorr Professional Mash Flakes and stir well. Cover for 5 to 10 min.
    • Spread out the mince mixture evenly in a serving dish then pipe the mash potato on top. Cook for 5 to 10 min or until golden brown.
  3. Chef's Tip:

    • Can substitute beef mince with lentils to make it vegetarian.