Ingredients
- Beef mince: 500g
- Potatoes: 750g
- Onion: 1 large
- Beef stock: 500ml
- Tomato puree: 2 tablespoons
- Mixed herbs: 1 teaspoon
- Cheddar cheese: 100g, grated
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/ Gas Mark 6). Peel and thinly slice the potatoes. Parboil them in boiling water for 5 minutes, then drain well.
- Step 2: Chop the onion finely. Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook until softened.
- Step 3: Add the beef mince to the pan and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.
- Step 4: Stir in the tomato puree, mixed herbs, and beef stock. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Layer half of the sliced potatoes in the bottom of a baking dish. Pour the beef mixture over the potatoes, then top with the remaining potatoes.
- Step 6: Sprinkle the grated cheddar cheese over the top and bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the cheese is melted and bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until heated through.
- Serve with a dollop of sour cream or a side of steamed green beans for a complete meal.
- To prevent soggy potatoes, ensure they are well-drained after parboiling and slightly overlap them when layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American