- The easiest way to thinly slice your potatoes is to use mandolin. Alternatively take your time and use a sharp knife making sure the potato slices are consistent.
- Melt the butter in a large non-stick medium or large non—stick frying pan and cook the onion and garlic for 2-3 minutes, or until soft. Remove from the pan and set aside.
- Add a layer of potatoes to the pan, followed by 1/3 of the beef, 1/3 of the onion mix and 1/3 of the thyme. Repeat twice building up the layers and finishing with a layer of potato slices.
- Pour in the beef stock, cover with the lid and simmer for about 15 minutes.
- Preheat the grill to moderate. Pop the pan under the grill to crisp up over the surface.
- Serve.
Tip:
If you fancy replace the beef stock with chicken stock and the leftover cooked roast beef or chicken and cook in the same way.
Microwavable version:
Follow steps 1-3, then pour in the beef stock, cover the dish with either cling film of parchment paper and microwave on HIGH for 10 minutes, rest the dish for 5 minutes then microwave again on HIGH for 5 minutes, rest for a few minutes then serve.
Check out the accompanying video for this recipe below and while you’re at it have a look at our range of potato recipe videos.
