Ingredients
- Beef mince: 500g
- Potatoes: 750g
- Onion: 1 large, chopped
- Beef stock: 500ml
- Worcestershire sauce: 2 tbsp
- Olive oil: 1 tbsp
- Cheddar cheese: 100g, grated
- Mixed herbs: 1 tsp
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/Gas Mark 6). Peel the potatoes and slice them thinly. Cook the potatoes in boiling water for 5 minutes, then drain well.
- Step 2: Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook until softened. Add the beef mince and cook until browned, breaking it up with a spoon. Drain off any excess fat.
- Step 3: Stir in the beef stock, Worcestershire sauce, and mixed herbs. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season to taste.
- Step 4: In a baking dish, layer half the potatoes, then the beef mixture, and then top with the remaining potatoes.
- Step 5: Sprinkle the grated cheddar cheese evenly over the top of the potatoes.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the cheese is melted and bubbly. Let it stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge 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 green vegetables for a complete meal.
- Chef's tip: Slightly undercook the potatoes in boiling water to prevent them from becoming mushy during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American