One 1kg pocket of potatoes, thinly sliced
One onion, sliced
2 garlic cloves, chopped
300g silverside beef, generously diced
1 litre beef fond
Knob of butter
Salt and pepper
The easiest way to slice your potatoes thinly is by using a mandolin. Alternatively, use a sharp knife to slice as thinly as possible and make sure your potatoes are of similar size.
Select a medium to large frying pan that is oven proof or a casserole dish that you can work with on the hob.
On the hob, melt butter and add the onions and garlic, cook until soft.
Add the diced beef to brown, sprinkle with the fresh thyme and some salt and pepper, then remove the mixture from pan.
To the now empty pan, add a layer of potatoes, followed by a third of the beef mixture. Repeat twice building up the layers finishing with a layer of potato.
Pour in the beef stock and pop a lid on and simmer for about 15 to 20 minutes or until your potato become soft.
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 layer of potatoes. Serves 4