My Kitchen Table » Minced Beef and Potato Pie
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To make a richer sauce, you could substitute some of the beef stock with stout or real ale, but this will increase the calories!

Serves 4

450g (1lb) lean minced beef
2 onions, finely chopped
1 garlic clove, crushed
2 teaspoons chopped fresh thyme
600ml (1 pint) beef stock
2 tablespoons plain flour
a little gravy browning (optional)
4 large potatoes, thinly sliced
1 tablespoon light soy sauce
freshly ground black pepper
1 tablespoon chopped fresh parsley, to garnish

per serving:
409 kcal/11.8g fat
Step One
Preheat the oven to 190°C/375°F/gas 5.
Step Two
Preheat a non-stick frying pan. Add the minced beef and dry-fry over medium heat until it changes colour. Strain through a metal sieve to remove as much fat as possible, then wipe out the pan with kitchen paper.
Step Three
Add the onions and garlic to the pan and dry-fry for 2–3 minutes until soft. Add the thyme and return the beef to the pan. Add 2 tablespoons of stock and sprinkle the flour on top.
Step Four
Mix well, cooking over a low heat for 1 minute, then gradually add the remaining stock. Gently simmer for 10 minutes to allow the mixture to thicken, stirring occasionally. Add a little gravy browning for colour if desired and transfer to an ovenproof dish.
Step Five
Cover with slices of potato and brush with the soy sauce. Season well with black pepper and place in the oven for 30–35 minutes until the potatoes are cooked and golden brown.
Sprinkle with chopped parsley and serve with a selection of fresh vegetables.
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