Beef & mushroom hot pot with crunchy truffled potato top

Name: Beef & mushroom hot pot with crunchy truffled potato top
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp Vegetable oil; 390 g pack beef grillsteaks with a Cheddar & truffle melt; 250 g pack chestnut mushrooms, well chopped, including stalks; 5 sprigs thyme, leaves chopped, plus a few more to serve; 1 clove garlic, crushed; 1 tbsp plain flour; 100 ml red wine, optional (or use more stock); 400 ml mushroom stock, made with a stock pot; 400 g can lentils in water, drained; 400 g pack crispy potato slices; Green vegetables, to serve (optional)

A luxurious yet quick hot pot upgrade, thanks to some clever shortcut ingredients, with added fibre from some barely-there lentils. Enjoy with steamed Bellaverde sweet stem broccoli or Savoy cabbage

3 out of 5 stars(1) Rate this recipe

Source of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

1 tsp Vegetable oil
390g pack beef grillsteaks with a Cheddar & truffle melt
250g pack chestnut mushrooms, well chopped, including stalks
5 sprigs thyme, leaves chopped, plus a few more to serve
1 clove garlic, crushed
1 tbsp plain flour
100ml red wine, optional (or use more stock)
400ml mushroom stock, made with a stock pot
400g can lentils in water, drained
400g pack crispy potato slices
Green vegetables, to serve (optional)

Method

Preheat the oven to 200ºC, gas mark 6. Heat the oil in a wide ovenproof sauté pan, frying pan or shallow casserole. Set the Cheddar melts aside. With the heat high, add the steaks. Brown the meat and break up with a spatula for 5-7 minutes, until deep golden. Spoon out the excess fat, leaving about 1 tbsp.
Add the mushrooms and fry, over a high heat, for 5 minutes until they are deep golden and dry, and the beef is cooked thoroughly with no pink meat. Season generously with black pepper.
Add the thyme and garlic, sizzle for 1 minute, then stir in the flour. Stir in the wine until reduced then add the stock and lentils. Simmer, stirring, until thickened.
Arrange the potato slices over the top of the meat, overlapping slightly. Pull the cheese melts into small chunks and scatter here and there. Bake towards the top of the oven for 20 minutes, until the potatoes are crisp and hot, the cheese is golden and the sauce reduced a little. Finish with a few thyme leaves and serve with green vegetables, if liked.

Cook’s tip

For a more cottage pie feel, soften ½ onion and 1 large carrot, both finely chopped, with the browned beef instead of mushrooms. Omit the garlic. Use a rich beef stock pot and follow the recipe as above.