To make a richer sauce, you could substitute some of the beef stock with
stout or real ale, but this will increase the calories!
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
409 kcal/11.8g fat
Preheat the oven to 190°C/375°F/gas 5.
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.
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.
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.
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
Sprinkle with chopped parsley and serve with a
selection of fresh vegetables.