Inspired by the Northern fried pan haggerty, we’ve changed it into a sort of beefy hotpot.
Time to cook: Approximately 40 minutes
Lean minced beef, Small onion, Chestnut mushrooms, Yeast extract, Gravy granules, Fresh thyme, Oil, Butter, Potatoes, Onion and Lancashire cheese
Dry fry 450g (1lb) lean minced beef, 1 small onion, peeled and finely chopped and 50g (2oz) chestnut mushrooms, sliced, until browned. Add 10ml (2tsp) yeast extract and thicken with 15ml (1tbsp) gravy granules. Sprinkle over 5ml (1tsp) fresh thyme.
Heat 15ml (1tbsp) oil and 12g ( 1⁄2 oz) butter in a 25cm (10″) non-stick frying pan. Take 450g (1lb) potatoes, peeled and very thinly sliced, 1 onion, thinly sliced, place half the potatoes and onions on the bottom of the pan. Add half the mince mixture and half of the 50g (2oz) Lancashire cheese, crumbled or grated, then the final layer of mince and potatoes.
Cover with lid or baking sheet and cook on a moderate heat for 30 minutes or until the potatoes are soft. Uncover, top with remaining cheese, place the frying pan under a pre-heated grill and brown until golden in colour (approximately 5- 10 minutes).