Cheesy Greek-inspired beef hot pot

11 INGREDIENTS • 4 STEPS • 1HR

Cheesy Greek-inspired beef hot pot

Recipe

5.0

2 ratings
All the flavours of a moussaka, without all the prep. You’ll love this version topped with thinly sliced potatoes, smothered in tangy cheddar cheese. Serve with a side of green beans for an extra hit of veg.
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All the flavours of a moussaka, without all the prep. You’ll love this version topped with thinly sliced potatoes, smothered in tangy cheddar cheese. Serve with a side of green beans for an extra hit of veg.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
500 g
M&S beef mince 12% fat
2
aubergines, diced into 1cm cubes
1
onion, finely diced
3 cloves
M&S Remarksable Value garlic, crushed
1 tsp
ground cinnamon
2 tsp
dried oregano
3 tbsp
tomato purée
1
M&S beef stock pot
1
M&S red wine flavour pot
3
white potatoes, thinly sliced into 1cm rounds
placed in a bowl of cold water
80 g
M&S Remarksable Value British extra mature cheddar, grated

Nutrition per serving

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Calories
492kcal
Fat
27.1 g
Saturates
12.3 g
Sugars
8.0 g
Salt
623.5 mg
Love This Recipe?
Add to plan
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Cheesy Greek-inspired beef hot pot
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat a large ovenproof casserole dish on a medium-high heat. Add the beef mince (500 g), and cook for 4 to 5 minutes, until brown. Add the aubergines (2), onion (1) and garlic (3 cloves) and cook for another 5 to 7 minutes, until the aubergine is beginning to soften. Add the cinnamon (1 tsp) and oregano (2 tsp).
step 2
Preheat the oven to 180°C fan. Add the puree (3 tbsp), beef stock pot (1) and red wine flavour pot (1), along with 400ml of water. Simmer for 8 to 10 minutes, until the sauce has thickened.
step 3
Pat the potatoes (3) dry. Remove the casserole dish from the heat, and top with the sliced potatoes. Drizzle with 1 tbsp olive oil and put into the oven for 30 minutes, until the potatoes are just tender.
step 4
Top the potatoes with the cheddar (80 g) and return to the oven for a further 15 minutes, until golden and bubbling. Serve with a green side salad or some green beans.
step 4 Top the potatoes with the cheddar (80 g) and return to the oven for a further 15 minutes, until golden and bubbling.
Serve with a green side salad or some green beans.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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