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
Bookmark Recipe
Beef Mince with Gratin Potatoes
4 people
1 h
Nutrition per serving
-
kcal648kcal
-
protein35g
-
total fat20g
-
saturates16g
-
iron5mg
-
carbs48g
Ingredients
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 TextHeat 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.
The Quality Mark & You
Learn moreMethod
Copy TextHeat 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.
