Ingredients
Filling Ingredients
1 tbls olive oil
1 medium onion, chopped
2 cloves garlic, crushed
500gm rump steak, cut into large cubes
2 tbls fresh chopped parsley
2 teas fresh thyme leaves
2 tbls Worcestershire sauce
500ml prepared beef gravy
150gm McCain Baby Carrots, frozen
150gm McCain Green Beans, frozen
Salt and pepper to taste
Potato Ingredients
50gm melted butter
750gm McCain Sliced potatoes, steamed
Fresh thyme leaves to serve
Method
In a large sauté pan, heat oil and cook onions and garlic until soft. Add beef and cook until brown. Add remaining filling ingredients and bring to a simmer. Continue cooking until beef and vegetables are heated through. To assemble, butter a medium sized oven proof casserole dish, reserving the remaining butter. Line dish with half of the steamed potatoes. Pour beef mixture over potatoes. Top casserole with remaining potatoes and brush with remaining butter. Place in a pre-heated 200c oven for 15 – 20 minutes or until potatoes are golden brown. Sprinkle with fresh thyme and serve warm.
Chef’s Tip
Use any of your favourite McCain Frozen Vegetables to create your own hot pot recipe.