Gourmet-Style Ground Beef and Potato Layered Bake

Ingredients

• GROUND BEEF FILLING
• 450–500 g ground beef
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 240 ml beef broth
• 1 tsp Worcestershire sauce, optional
• 1 tsp paprika
• Salt, to taste
• Black pepper, to taste
• POTATOES
• 4 medium potatoes, approximately 800 g
• CREAM SAUCE
• 250 ml heavy cream
• 2 tbsp crème fraîche
• 2 tbsp butter
• 1 tsp wholegrain or Dijon mustard
• A pinch of ground nutmeg
• Salt, to taste
• Black pepper, to taste
• CHEESE TOPPING
• 70–80 g white cheddar, grated
• 80–100 g orange cheddar, grated

Method

1. Preheat the oven to 180°C (350°F).
2. Heat a large ovenproof skillet over medium heat.
3. Add the ground beef and cook for 5–6 minutes, breaking it into small pieces, until lightly browned.
4. Add the shallot and cook for 2–3 minutes, until softened.
5. Add the garlic and cook for about 30 seconds.
6. Stir in the tomato paste and cook for 1 minute.
7. Season with paprika, salt and black pepper.
8. Add the beef broth and Worcestershire sauce, if using.
9. Simmer until the mixture has reduced slightly and is no longer watery.
10. Peel the potatoes and cut them into very thin, even slices.
11. Melt the butter in a small saucepan over low heat.
12. Add the cream, crème fraîche, mustard, nutmeg, salt and black pepper.
13. Warm gently while stirring until smooth; do not allow the sauce to boil vigorously.
14. Transfer the beef mixture to a baking dish if the skillet is not suitable for layering.
15. Arrange the potato slices evenly over the beef, slightly overlapping them.
16. Pour the cream sauce evenly over the potatoes.
17. Cover and bake until the potatoes are almost tender, approximately 35–40 minutes.
18. Remove the cover and sprinkle over both cheeses.
19. Bake for another 15–20 minutes, until the potatoes are tender and the top is golden.
20. Rest for 5–10 minutes before serving.