This recipe was published by Phil Vickery a number of years ago in a recipe book with the title 'Mince'. It is cheap, tasty and easy to produce.
Beef and Mushroom hotpot
500g beef mince
1 large onion, chopped
4 tbsp vegetable oil
2 cloves garlic, chopped
1 bunch of basil leaves, chopped
1 tbsp plain flour
1 tbsp gravy granules
3 tbsp brown sauce
1 can chopped tomatoes
4 large potatoes, cubed (3cm)
Preheat the oven to 180 degrees Celsius.
Fry the onion on a high heat for ten minutes in 2 tbsp of the oil, add the garlic and mushrooms and keep stirring. Add the beef mince and break up while it is browning, stirring continually.
Add the flour, basil, sauce, gravy granules and tomatoes and season. Stir for five minutes and when thoroughly combined season and pour the mixture into an ovenproof casserole.
Peel and cut up the potatoes into 3 cm cubes. Put into a large bowl and pour over the remaining oil, season and toss the potatoes until covered with the oil. Put on the top of the meat mixture in an even layer, cover and cook for 30 minutes. Remove the lid and cook for a further 20 minutes to brown the potatoes.
Served with peas
If you consider 250g of mushrooms, it seems an awful lot particularly if using smaller varieties. A punnet of button mushrooms is usually 125g for example. I used large chestnut mushrooms sliced thickly.
Serve with green vegetables.