Beef & mushroom hot pot with crunchy truffled potato top
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This beef and mushroom hot pot is one of my go to weeknight dinners because it comes together in under an hour without any fuss. The beauty of this dish is how the rich, savory stew gets topped with crispy golden potatoes that add the most satisfying crunch. Chestnut mushrooms are packed with B vitamins and antioxidants, making this comfort food surprisingly wholesome. Best of all, it's incredibly budget friendly and requires minimal prep work, so you can have a restaurant quality meal on the table faster than you'd think.
Ella x
Ingredients
- 1 tspvegetable oil
- 390 gramsbeef(pack beef grillsteaks with a Cheddar & truffle melt)
- 250 gramschestnut mushrooms(well chopped, including stalks)
- 5fresh thyme(sprigs thyme, leaves chopped, plus a few more to serve)
- 1garlic(crushed)
- 1 tbspplain flour
- 100 mlsred wine(optional (or use more stock))
- 400 mlsstock(made with a stock pot)
- 400 gramslentils(can lentils in water, drained)
- 400 gramscrispy potato slices( pack crispy potato slices )
- 1broccoli(Green vegetables, to serve (optional))
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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