Beef Hotpot Haggerty

Feeds: 4
Time to cook: Approximately 40 minutes
 
Take.
 
Lean minced beef
Small onion
Chestnut mushrooms
Yeast extract
Gravy granules
Fresh thyme
Oil
Butter
Potatoes
Onion
Lancashire

Make.

1. Dry fry 450g (1lb) lean minced beef, 1 small onion, peeled and finely chopped and 50g (2oz) chestnut mushrooms, sliced, until browned. Add 10ml (2tsp) yeast extract and thicken with 15ml (1tbsp) gravy granules. Sprinkle over 5ml (1tsp) fresh thyme.


2. Heat 15ml (1tbsp) oil and 12g (½oz) butter in a 25cm 10”non-stick frying pan. Take 450g (1lb) potatoes, peeled and very thinly sliced, 1 onion, thinly sliced, place half the potatoes and onions on the bottom of the pan.  Add half the mince mixture and half of the 50g (2oz) Lancashire cheese, crumbled or grated, then the final layer of mince and potatoes.


3. 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 (approximately 5-10 minutes).

Eat.

Serve immediately with braised red cabbage, beetroot, apple and gravy.