Layered potato and mince gratin

Serving size: Serves 6

Cooking time: More than 1 hour

INGREDIENTS
20g butter

2 beef bacon rashers, chopped

2 medium (300g) brown onions, chopped

1 stick celery, chopped finely1kg minced beef

1½ cups (375ml) beef stock

¼ cup (60ml) tomato pastesalt and pepper, to taste

1 tablespoon cornflour

1 tablespoon water

½ cup chopped fresh parsley

1kg desiree or pontiac potatoes, peeled, sliced thinly

1 tablespoon olive oil

½ cup (40g) grated parmesan cheese

Note: can be made a day ahead.

METHOD
Melt butter in a large pan; cook bacon and onion, stirring, over a low heat for 10 minutes or until onion is soft. Add celery; cook, stirring, for two minutes. Increase heat; add beef, stirring until browned. Stir in stock, paste, salt and pepper; simmer, uncovered, for 15 minutes. Blend cornflour with water and stir into mince until it boils and thickens. Stir in parsley.Preheat oven to moderate (180°C). Overlap 1/3 of the potato slices over the base of an oiled 2.5-litre (10-cup capacity) ovenproof dish; top with half the beef mixture. Repeat layering with remaining potato slices and beef mixture, ending with potato slices. Brush top with oil and bake, uncovered, in a moderate oven for 1 hour. Sprinkle top with cheese and bake for a further 30 minutes or until potato is tender and top is browned.