I have been meaning to write about Pan Haggerty for a while, this northern dish is a cross between a cottage pie and a hot pot. Frugal, delicious and warming its a great recipe popular with all the family, pan haggerty comes in several varieties including a vegetarian version of just potatoes, onions and cheese.
This recipe came about as I wanted to use the last of the leeks from the garden, so I set about creating a twist on this classic Northumberland dish. Its an easy dish and showcases simple wholesome ingredients.
What you need
- Minced beef - suitable quantity for number of people you are feeding
- Leeks - cleaned and finely chopped
- Beef stock - I used Essential Cuisine
- Thyme - fresh freshly picked
- Salt and pepper
- Cornflour or gravy thickener
- Brown sauce
- White potatoes - peeled and finely sliced
- Cheddar cheese - grated
- A little rapeseed oil
What you do
- Heat a little oil in frying pan and fry off the minced beef until coloured , break up the mince in to small pieces, once well coloured then add the leeks to the pan.
- Continue to cook with the beef and leeks until the leeks are softened, add some of the freshly picked thyme, brown sauce and beef stock to the pan and bring to a simmer.
- Stir and simmer for 10 minutes or so then thicken the gravy to your desired consistency and allow to cool whilst you prepare your potatoes.
- Slice the potatoes very finely and start the dish by placing a layer of potatoes in the bottom of your dish, then pour on a layer of the mince leek mixture.
- Then sprinkle with a little grated cheese, then another layer of potatoes, continue with mince, cheese and finish with another layer of potatoes and a sprinkling of cheese.
- Pre heat your oven to 180c
- Cover with foil and bake for 45 minutes or so until the potatoes are soft, remove the foil and bake until golden and slightly crispy on top.
- Serve with a green vegetables
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