Beef hot-pot haggerty
Preparation time: 20 minutesCooking time: 40 minutes approximatelyServes: four
Ingredients:
- 450g lean minced beef
- one small onion, finely chopped
- 50g chestnut mushrooms
- 10ml Marmite
- 15ml gravy granules
- 5ml fresh thyme
- 15ml oil
- 12g butter
- 450g potatoes, very thinly sliced
- one onion, thinly sliced
- 50g Lancashire cheese, crumbled or grated
Dry fry the lean minced beef, with the onion and chestnut mushrooms until browned. Add the Marmite and thicken with the gravy granules. Sprinkle the fresh thyme over the mixture.
Heat the oil and butter in a 25cm non-stick frying pan. Place half the potatoes and onions on the bottom of the pan. Add half the mince mixture and half of the Lancashire cheese, then the final layer of mince and potatoes.
Cover with lid or baking sheet and cook on a moderate heat for 30 minutes or until the potatoes are soft. Uncover, top with remaining cheese, place the frying pan under a pre-heated grill and brown until golden in colour (five to 10 minutes).
Serve immediately with braised red cabbage, beetroot, apple and gravy.
Supplied by EBLEX
