Pot-au feu au gratin with thyme recipe

  • Serves 4
  • 30 mins to prepare and 2 hrs 10 mins to cook
  • 550 calories / serving
  • Freezable
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127815 HERO

In a large pan, add the beef and beef stock and bring to the boil. Simmer for one hour with the lid on and then add the vegetables and simmer for a further hour with the lid on.

Boil the potatoes in a pan of salted water until very soft and tender. Drain, then mash with the butter until smooth. Season with some black pepper and salt

In a gratin dish, add the beef and tear into pieces evenly across the dish. Add the drained vegetables reserving the stock in the pan. Reduce the remaining beef stock to a few tablespoons of syrup and add to the gratin dish.

Preheat the oven to 190°C.

Top the dish with the mashed potatoes, and a mixture of the parmesan, thyme and breadcrumbs and bake in the oven for thirty minutes until golden brown.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 800g piece of topside of beef
  • 600ml beef stock
  • 2 large carrots, peeled and cubed
  • 2 onions, quartered
  • 1 leek sliced
  • ½ small turnip, peeled and cubed
  • ½ parsnip, peeled and cubed
  • 2 sticks celery, sliced
  • 600g potatoes, peeled and cut into 1” cubes for the topping
  • 25g butter
  • 75g parmesan cheese
  • 150g breadcrumbs
  • sea salt
  • freshly ground black pepper
  • few sprigs of thyme, chopped
  • Energy 2315kj 550kcal 28%
  • Fat 18g 26%
  • Saturates 9g 45%
  • Sugars 14g 16%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 43g Protein 59.1g Fibre 9.6g


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