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Recipe

Serves

6 1×

Serves 6Prep 20 minCook 1H15 minTotal 1H35 min

Ingredients

  • 1 kg potatoes, peeled and cut into 3 mm slices
  • 500 g beef mince (5% or 10% fat)
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 400 g tin chopped tomatoes
  • 200 ml beef stock
  • 1 tsp dried thyme
  • 1 tsp salt, 1/2 tsp black pepper
  • 250 g mature cheddar, grated
  • 150 ml whole milk
  • 1 tbsp butter

Method

  1. Heat a large frying pan over medium-high heat and brown the mince for 6 to 8 minutes, breaking it up, until deeply coloured.
  2. Add the onion and cook for 6 minutes, then the garlic for 1 minute.
  3. Stir in the tomato puree and Worcestershire sauce, cook 1 minute, then add the tomatoes, stock, thyme, salt and pepper. Simmer 15 minutes until thick.
  4. Heat the oven to 190C conventional or 170C fan. Butter a deep 2.5 litre baking dish.
  5. Layer a third of the potato slices in the dish, overlapping slightly. Spread half the beef sauce over. Repeat, finishing with a potato layer.
  6. Pour the milk over the top and dot with butter. Cover with foil and bake for 45 minutes.
  7. Uncover, scatter the cheddar over and bake for 20 to 25 minutes more until the potatoes are tender when probed and the top is golden.
  8. Rest 10 minutes before cutting into portions.

Cheesy Beef and Potato Bake

Cheesy beef and potato bake with golden cheddar, sliced into portions in a cream ceramic dish

Cheesy beef and potato bake layers thin-sliced potatoes with a rich minced beef and onion sauce, finished under a golden cheddar lid.

It is a proper family one-dish dinner that slices into neat squares.

Cheap ingredients, generous portions, very happy table.

Recipe

JUMP TO RECIPE

Servings: 6
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

Tips

  • Slice the potatoes evenly or the thin ones dissolve while the thick ones stay firm.
  • Brown the mince properly; grey mince means a flat-tasting bake.
  • Probe the centre with a knife to check the potato is fully tender before serving.

Variations

  • Swap half the potatoes for sweet potato slices.
  • Add a layer of sliced onion between the potato layers.
  • Use lamb mince and oregano for a Greek direction.

FAQ

Can I prepare it ahead?
Assemble to the baked stage, refrigerate up to a day, then finish with the cheese as planned.

Can I freeze it?
Yes, baked or unbaked, for up to 3 months.

Can I make it with cooked leftover roast beef?
Yes, shred 400 g and simmer briefly in the sauce.

Why is my top layer crunchy hard?
The dish was uncovered too long or the milk was omitted; keep the foil on for the first 45 minutes.