Lyonnaise Potatoes Healthy Recipe

One Pan Beef Lyonnaise Potatoes Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 280
Energy (KJ) 1178
Fat 7.0g 10%
Saturated Fat 3.8g 19%
Total Sugars 3.9g 4%
Salt 0.7g 11%

Method

The easiest way to slice your potatoes thinly is by way of a mandolin. Alternatively take your time and use a sharp knife making sure your potatoes are of similar size.

Take a medium/large frying pan and melt the butter and once fizzing add the onions and garlic, cook until soft. Remove from the pan.

So to the pan add a layer of potatoes, followed by 1/3 of the beef, 1/3 of the onions and 1/3 of the thyme. Repeat twice building up the layers finishing with a layer of potato.

Pour in the beef stock and pop a lid on and simmer away for about 15 minutes.

As the potatoes are nearer the end of their cooking turn your grill onto high.

Pop the pan under the grill to crisp up the top of the dish and serve.

Twist - if you fancy replace the beef stock with chicken stock and the leftover beef with left over chicken and cook in the same way.

Microwavable version

The easiest way to slice your potatoes thinly is by way of a mandolin. Alternatively take your time and use a sharp knife making sure your potatoes are of similar size.

Place a layer of the potatoes into a medium sized microwavable dish. Add 1/3 of the onions, 1/3 of the beef, 1/3 of the thyme, season with a little salt and milled pepper then repeat the layers twice more finishing with a layer of potatoes.

Pour in the beef stock, cover the dish with either cling film of parchment paper and microwave for 10 minutes. Rest the dish for 5 minutes then microwave again for 5 minutes and serve.

Check out the recipe below and many more in action on our recipe videos section! 

Ingredients

600g Rooster potatoes, peeled and thinly sliced

1 onion, thinly sliced

2 garlic cloves, sliced

20g butter (remove from microwavable recipe)

350ml beef stock (fresh stock works best but a stock cube is fine)

1tsp thyme leaves

200g leftover roast beef

600g Rooster potatoes, peeled and thinly sliced 1 onion, thinly sliced 2 garlic cloves, sliced 20g butter (remove from microwavable recipe) 350ml beef stock (fresh stock works best but a stock cube is fine) 1tsp thyme leaves 200g leftover roast beef

You may also like

Griddled lamb steaks with warm potato salad

Griddled lamb steaks with warm potato salad

Griddled lamb steaks with warm potato salad

The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.

  • Prep in: 10 mins
  • Cook in: 5 mins
Squash Soup

Squash Soup Recipe

Autumnal Butternut Soup Recipe

This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.

  • Prep in: 15 mins
  • Cook in: 25 mins
Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe

Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe

This recipe melds together some fantastically rich flavours - sundried tomatoes, bacon, chicken and nutty pesto combine for this simple, yet satisfying dish. 

  • Prep in: 15 mins
  • Cook in: 10 mins
North African Spiced Baked Eggs with Potatoes

North African Spiced Baked Eggs with Potatoes

North African Spiced Baked Eggs with Potatoes

Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yoghurt to make this meal even more tasty!

  • Prep in: 10 mins
  • Cook in: 25 mins