Ale-Braised Mushroom & Pearl Onion Hotpot with Thyme Crumb

Ingredients

• mixed mushrooms, torn into chunks500 g
• baby pearl onions, peeled250 g
• waxy potatoes, thinly sliced700 g
• unsalted butter35 g
• plain flour2 tbsp
• dark ale300 ml
• vegetable stock450 ml
• fresh thyme leaves2 tsp
• wholegrain mustard1 tbsp
• fresh breadcrumbs60 g

Method

1. 1Heat the oven to 200°C and butter a medium baking dish.
2. 2Melt the butter in a wide pan, then cook the mushrooms and pearl onions until they take on some color.
3. 3Stir in the flour, then add the ale and stock gradually, whisking until glossy and slightly thickened.
4. 4Mix in thyme and mustard, then fold in half the potatoes and season well.
5. 5Layer the remaining potatoes over the top, spoon the mushroom mixture around and over them, and finish with breadcrumbs.
6. 6Bake for 25 minutes, then raise the heat briefly or grill until the top is crisp and the potatoes are tender.

Tips

• Slice the potatoes very thinly so they steam and soften quickly in the oven.
• If the sauce looks too thick before baking, loosen it with a splash more stock.
• Let the hotpot stand for 5 minutes before serving so the sauce settles and coats everything neatly.

Nutrition