While this recipe does call for quite a lot of vegetable prep, don’t forget that you can usually find most of these vegetables pre-cut and frozen. That works just as well and can save you a lot of time for when you need to get this recipe on the table in a hurry. Want to be a bit more frugal? Make a double batch of the meat mixture and freeze for the future. Then you just thaw it out, give it a quick toss in a skillet, and use as normal. This is also a great way to stock your freezer with a healthy and tasty meal when you know you won’t be cooking as much. Thanks again to Erren’s Kitchen for this awesome recipe!

 

Ingredients

 

1 tablespoon oil

2 lb ground beef

1 large onion chopped

3 celery stalks diced

2 carrots chopped small

¼ cup all purpose flour

2 cups beef stock

1 tablespoon soy sauce

A good handful of fresh parsley chopped

8 oz cremini mushrooms sliced

salt and pepper to taste

 

For the Potato Topping:

1 tablespoon flour

2/3 cup heavy cream

2 garlic cloves thinly sliced

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

2 lbs russet potatoes peeled and cut into 1/8-inch-thick slices

Salt and freshly ground black pepper

4 oz cheddar cheese grated

1/2 cup grated Parmesan

Instructions

Heat the oil in a hot frying pan and add the beef. Stir over high heat until golden-brown. Using a colander, drain and fat or liquid from the meat and return it to the pan.

Sprinkle the flour over the meat and coat well. Remove from the pan and set aside.

Add the onions, celery and carrots to the pan and fry until beginning to soften. Return the beef to the pan.

Add the stock & soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, constantly stirring until thickened, then add the mushrooms and parsley. Season with salt and pepper. Cover with a lid and simmer for 30 minutes, or until the mince is tender.

Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.

Pour the beef mixture into a shallow casserole dish.

Preheat the oven to 425 F. Arrange a layer of the blanched potato on top of the beef mixture.

Thoroughly mix the flour into the cream.

In a saucepan, heat up the cream garlic, nutmeg and some salt and pepper. bring to a simmer and allow to thicken.

Pour half of the cream mixture over the first layer of potatoes already in the pan.

Arrange the remaining potatoes on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.

Bake in the preheated oven for about 30 minutes, or until golden-brown.

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Quick tip: When mixing the flour and cream, don’t hold back! Any lumps left will create dry clumps in the sauce.

Recipe and image courtesy of Erren’s Kitchen