AUSSIE SHEARER’S MINCE & POTATO HOT POT.


Okay, just one more! I couldn’t resist sharing a recipe I have just found online. I HAVE NEVER TRIED THE RECIPE, so will be as un-knowledgeable as you if and when we try it out.
Please would you let me know how it tastes if you cook it before me. I will do the same.
It does sound rather yum though.

This recipe is using raw, sliced potatoes. I personally would par-boil them from simmer for about 5 minutes to prevent the risk of still only ¾ cooked potatoes when cooking time finished. (it has happened more than once with me which was disappointing. so always parboil first). I then drain them and let them cool a little before laying them out separately on greaseproof paper ready to layer them later. Of course this is entirely up to you. You may prefer not to faff around with the tatties and put them in raw slices. NOT ME!

This meal serves 6 but you can always eat ½ and fridge the other ½ for two meals.

Preparation time: 35 minutes
Cooking time: 40 minutes
Ready in: 1 hour 15 minutes.

Preheat oven to 350F/180C/Gas 4.

INGREDIENTS
1kg potatoes, peeled and thinly sliced
1 tablespoon olive oil
500g mince
1 onion, chopped
1 tablespoon tomato puree
1 tablespoon Worcester sauce
Salt and Pepper to taste
2 x separate lots of 50g butter
4 tablespoons plain flour
475ml Milk
125g grated Cheddar cheese
175g tinned mushrooms, drained

METHOD
Wash, peel and thinly slice potatoes and gently parboil for 5 minutes from simmer.

Heat the oil in another medium saucepan over a medium heat. Stir in the Mince, onion, tomato puree and Worcester Sauce. Season with salt and pepper. Cook until the mince is evenly browned and the onions are tender.

In a separate medium saucepan over a medium heat, melt one of the 50g of butter and thoroughly blend in the flour. Gradually stir in the milk. Cook and stir for 5 minutes or until thickened. Reduce the heat and blend in the Cheddar cheese into the mixture.season with salt and pepper to taste.

Line a medium baking casserole type dish with ½ of the potato slices. Pour over the mince mixture and top with the mushrooms. Now cover with the cheese sauce mixture. Top with the remaining potato slices. Dot the top with the remaining 50g of butter.

Bake in preheated oven for 30 to 40 minutes, until lightly browned.

Crikey, I’m getting hungry just typing this. Off to play with the pups in the garden now.