This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat the oven to 150°C. Liberally grease a shallow casserole dish with butter.
2.Boil the potatoes in salty water until well cooked. Drain well and allow the steam to dry off. Roughly smash with a fork (as opposed to mashing). Stir in half the butter, then the nutmeg, salt and pepper.
3.Spoon half the potato into the dish and cover with the chopped silverbeet. It will be springy and piled high, but will compress as it cooks, so press it down lightly, then cover with the remaining smashed potato. Dot the top with the remaining butter.
4.Bake for 35-45 minutes. At this point, the top should be brown and slightly crispy.
5.Serve this dish as a side to a main meal. It’s great with grilled lamb chops, steak or grilled salmon.
Note
- Serves 4-6. – During the summer months when there are too many courgettes in the garden, one thinly sliced and mixed through the silverbeet is a nice change. – For a richer dish, top with grated cheese or breadcrumbs.
