A New Ground Beef & Potato Dinner You’ll Want Tonight
Golden, creamy, cheesy… and so easy to make
If you’re looking for a delicious recipe to delight the whole family and your hungry guests, look no further! Taking inspiration from Dauphinois potatoes, I tweaked the recipe by adding beef ragout. Getting a little carried away, I also made a small experiment by stirring some Dijon mustard into the cream before baking. The result was fantastic - the mustard adds depth to the whole dish while remaining almost undetectable.
You can prepare the dish well in advance. So, if you’re catering for a large party, don’t hesitate to make it in large quantities. Jump to the “Substitution” section to see how you can adjust the ingredients to make a bake with chicken, fish, or mushrooms.
Ingredients:
4 medium potatoes (about 1.7 lb / 800 g)
1 lb (450–500 g) ground beef
1 shallot, finely chopped
2 garlic cloves, minced
2 tbsp tomato paste (30 g)
1 cup (240 ml) beef broth
1 tsp Worcestershire sauce (optional)
1 tsp paprika
salt and black pepper
Cream Sauce:
1 cup (250 ml) heavy cream
2 tbsp (30 g) crème fraîche
2 tbsp butter
1 tsp whole grain or Dijon mustard
a pinch of nutmeg
salt and black pepper
Cheese:
¾ cup (70–80 g) white cheddar, shredded
¾ cup (80–100 g) orange cheddar, shredded
Kitchen utensils: a large overproof skillet, a small saucepan, a chopping board and a knife, a spatula or a wooden spoon, mandolin (optional)
Method:
Preheat the oven to 180°C/350°F.
Warm up a large, ovenproof skillet over a medium heat. Fry 1 lb (450g) of ground beef for 5–6 minutes, crumbling it into small pieces with a spatula or wooden spoon until it is lightly browned.
Finely chop 1 shallot and add it to the skillet. Cook for 2–3 minutes until softened.
Slice 2 garlic cloves thinly. Add to the skillet and cook for 30 seconds, until fragrant.
Stir in 2 tablespoons of tomato paste and cook for a further minute. Season with 1 teaspoon of paprika, salt, and teaspoon of black pepper.