By pan and grill
The easiest way to slice your potatoes thinly is to use a mandolin. Alternatively, take your time and use a sharp knife making sure your potatoes are of similar size.
Take a medium/large frying pan and melt the butter and once fizzing add the onions and garlic, cook until soft. Remove from the pan.
So to the pan add a layer of potatoes, followed by 1/3 of the beef, 1/3 of the onions and 1/3 of the thyme. Repeat twice building up the layers finishing with a layer of potato.
Pour in the beef stock and pop a lid on and simmer away for about 15 minutes.
As the potatoes are nearer the end of their cooking turn your grill onto high.
Pop the pan under the grill to crisp up the top of the dish and serve.
Twist; if you fancy, replace the beef stock with chicken stock and the leftover beef with left over chicken and cook in the same way.
The easiest way to slice your potatoes thinly is by way of a mandolin. Alternatively take your time and use a sharp knife making sure your potatoes are of similar size.
Place a layer of the potatoes into a medium sized microwavable dish.
Add 1/3 of the onions, 1/3 of the beef, 1/3 of the thyme, season with a little salt and milled pepper then repeat the layers twice more finishing with a layer of potatoes.
Pour in the beef stock, cover the dish with either cling film of parchment paper and microwave for 10 minutes.
Rest the dish for 5 minutes then microwave again for 5 minutes and serve.
Nutritional information per portion: calories: 280kcal, fat: 7.0g, saturated fatty acids: 3.8g
Love potatoes? Visit our potato recipe collection for more great ideas.