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Bookmark Recipe

Beef Mince with Gratin Potatoes

A deliciously comforting dinner

4 people
1 h
Nutrition per serving
  • kcal
    648kcal
  • protein
    35g
  • total fat
    20g
  • saturates
    16g
  • iron
    5mg
  • carbs
    48g

Ingredients

  • 400g lean minced beef
    1 tablesp. rapeseed or olive oil
    1 onion, peeled and diced
    2 garlic cloves, peeled and crushed
    400g tin of tomatoes
    2 tablesp. tomato purée
    125mls water or stock
    1 bay leaf
    Salt and freshly ground black pepper

  • 900g potatoes, peeled and thinly sliced
    225ml milk
    225ml cream
    A pinch of nutmeg
    2 garlic cloves, peeled and sliced
    2 tablesp. grated cheese

Main

  • 400g lean minced beef
    1 tablesp. rapeseed or olive oil
    1 onion, peeled and diced
    2 garlic cloves, peeled and crushed
    400g tin of tomatoes
    2 tablesp. tomato purée
    125mls water or stock
    1 bay leaf
    Salt and freshly ground black pepper

Gratin Potatoes

  • 900g potatoes, peeled and thinly sliced
    225ml milk
    225ml cream
    A pinch of nutmeg
    2 garlic cloves, peeled and sliced
    2 tablesp. grated cheese

Method

Copy Text

Heat a little oil in a large frying pan over a medium heat. Add the mince in batches and brown well. As it browns transfer it into a saucepan. Add a little more oil to the frying pan then add the onion and garlic. Allow to cook for 4-5 minutes. Add the onion mixture to the beef along with the tomatoes, tomato purée, water or stock, bay leaf. Season with a little salt and black pepper. Cover and simmer until it thickens, approximately 20 minutes.

Meanwhile prepare the gratin potatoes. Put the potatoes, milk, cream, nutmeg, garlic, a little salt and black pepper in a large saucepan and bring to the boi.l Reduce the heat and simmer for 5 minutes, stirring regularly.

Preheat the oven to Gas Mark 4, 180°C (350°F).

Transfer the mince into an ovenproof baking dish. Top with the garlic potatoes. Sprinkle the cheese over the top. Cover with tin foil and bake in the preheated oven for 30 minutes. After the first 20 minutes remove the foil to allow the potatoes to brown.

Serve with a green salad.

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Method

Copy Text

Heat a little oil in a large frying pan over a medium heat. Add the mince in batches and brown well. As it browns transfer it into a saucepan. Add a little more oil to the frying pan then add the onion and garlic. Allow to cook for 4-5 minutes. Add the onion mixture to the beef along with the tomatoes, tomato purée, water or stock, bay leaf. Season with a little salt and black pepper. Cover and simmer until it thickens, approximately 20 minutes.

Meanwhile prepare the gratin potatoes. Put the potatoes, milk, cream, nutmeg, garlic, a little salt and black pepper in a large saucepan and bring to the boi.l Reduce the heat and simmer for 5 minutes, stirring regularly.

Preheat the oven to Gas Mark 4, 180°C (350°F).

Transfer the mince into an ovenproof baking dish. Top with the garlic potatoes. Sprinkle the cheese over the top. Cover with tin foil and bake in the preheated oven for 30 minutes. After the first 20 minutes remove the foil to allow the potatoes to brown.

Serve with a green salad.