I published this recipe two years ago and received wonderful feedback, including hundreds of comments from people who were inspired to try cooking the dish after watching the video. The most touching comment was from a gentleman who had lost his wife. As he didn’t usually cook much, he was looking for simpler recipes and said that this ground beef and potato bake was exactly what he was looking for. It’s simple to make with inexpensive ingredients, and it has a crispy potato and cheese topping and a delicious beef, mushroom, spinach and sage filling.
Similar to shepherd’s pie, this bake is perfect for making in advance and storing in the freezer for up to three months. You can also try it with various other fillings – see the “Notes” section for more information.
Enjoy the cooking!
Lots of love, Sophie xx
1 tbsp pork lard (or any oil you prefer)
1 lb (450g) lean ground beef
1 onion
2 garlic cloves
1 cup (240 ml) heavy cream or milk
1 tsp thyme
1 tsp sage
Salt, black pepper
2 handfuls spinach (optional)
2 tsp Worcestershire sauce
7-9 mushrooms (optional)
4 peeled potatoes
4 ounces (115g) Gruyère cheese
Kitchen utensils: a large frying pan; a chopping board; a knife; a cheese grater; a spatula or a wooden spoon; an aluminium foil.
Start by preheating your oven to 180°C/350°F.
Melt 1 tablespoon of pork lard (or heat the same amount of oil) in a large frying pan over a medium-high heat.
Add 450 g (1 lb) of ground beef and break it up with a spatula or wooden spoon. Cook until browned.
Meanwhile, slice 1 onion into half-rings.
Push the beef onto one side of the pan, add the onions to the other side and cook, stirring occasionally, for about 5 minutes until tender.
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