Wed, 14 December 2022
Ingredients
400g of beef mince
2 cloves of garlic
1/2 leek chopped
2 carrots diced
2tbsps of sweet chilli sauce
3tbsps of tomato puree
2 tsp of harissa paste
100ml of red wine
100ml of balsamic vinegar
1tbsp of honey (Optional)
250ml of vegetable/beef stock
4 sprigs of thyme chopped
Salt and cracked black pepper
For the topping
Couple of cubes of butter
900g potatoes, peeled and cut into 1cm slices
sea salt
Method
Before you start make sure to preheat your oven to 190oC. In a pot fry the mince until nicely coloured. Remove the mince and Now fry fry off the leek, garlic and carrot until soft for about 2-3 minutes.
Add the beef mince back to the pan and then add in the red wine. Bring the wine to the boil for a couple of minutes to burn off the alcohol. Add in the harissa paste, tomato puree, sweet chilli, balsamic and honey if using. Now add the stock and bring to the boil. Add in the thyme and reduce to a simmer. Don’t forget to season with salt and cracked black pepper. Cook out for 10-15 minutes until the sauce reduces. Now set aside to cool.
Add the slices of potato on top with the knobs of butter and salt.
Bake for 25-30 mins until the potato is golden brown and serve.
