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Beef Hot-Pot Haggerty

Serves: 4


450g/1lb lean minced beef
1 small onion, peeled and finely chopped
50g/2oz chestnut mushrooms, sliced
10ml/2tsp yeast extract
15ml/1tbsp gravy granules
5ml/1tsp fresh thyme leaves
15ml/1tsp oil
12g/1/2oz butter
450g/1lb potatoes, peeled and thinly sliced
1 onion, peeled and thinly sliced
50g/2oz Lancashire cheese, crumbled or grated


1. Dry fry the minced beef, onion and the mushrooms, until browned. Add the Marmite and thicken with the gravy granules. Sprinkle over the thyme.

2. Heat the oil and butter in a 25cm large non-stick frying pan. Place half the potatoes and onions on the bottom of the pan. Add half the mince mixture and half of the cheese, then the final layer of mince and potatoes.

3. Cover with lid or baking sheet and cook on a moderate heat for 30 minutes or until the potatoes are soft. Uncover and top with remaining cheese. Place the frying pan under a pre-heated grill and brown for approximately 5-10 minutes or until golden in colour.

4. Serve immediately with braised red cabbage, beetroot, apple and gravy.