I got the name form a traditional Cornish dish but this is not the original recipe.
The meat is 'underground' meaning under a layer of potatoes.
It is preatty easy to make and tastes really good!
* You can use also other kind of meat for this dish such as pork or whatever you prefer.
Serves: 4- 6
Preparation time: 40 minutes
Cooking time: 1-1/2 hour.
700/800gr potatoes (some white, some sweet ptatoes) peeled and cut into thick slices (1/2 cm each)
700gr of braising steak cut into cubes
1 courgette cut into 1/2cm thick slices
1onion thinly sliced
2 handful frozen peas
1 handful of parsley and origano
2/3 sage leaves
2/3 bay leaves
2/3 slices of bacon cur in to small pieces
Salt and freshly ground black pepper.
Preheat the ovent to 150 degreesC.
Place some of the potato slices in a deep pie oven proof dish.
Put the meat on top (I beat the meat with a meat tenderizer), all the veggies, season and add the herbes and bay leaves, the bacon and cover with plenty more potatoes.
Pour the stock into the dish so it is 2/3 full.
Dot the potatoes with some bacon and flakes of butter.
Bake, covered, for 1 and half hour until the potatoes are browned and most of the water has been absorbed.