If you've ever been to Canada, you'll know their national dish is Poutine - a seriously moreish meal of crispy chips, topped with a flavourful gravy and creamy cheese curds. If you've not tried it before, we know it might not sound entirely appetising (well the cheese curds part) but trust us on this - it is incredible.
We've gone for a slight twist on the classic version by adding beef mince to the gravy, resulting in a rich, hearty and umami-tasting gravy that will have you coming back for more. We've also used grated cheddar to mimic the fresh cheese curds as they're a little tricky to find here in the UK.
Serve with an ice cold beer or white wine and a side green salad for a winning weekend treat.
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Yields:
4
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
670
Ingredients
1tsp.
olive oil
1
red onion, finely sliced
1tsp.
English mustard
1tsp.
Marmite
125g
beef mince
11/2Tbsp.
cornflour
750ml
beef stock
2Tbsp.
vegetable oil
5
large Maris piper potatoes, cut into 1cm wide chips
200g
mature Cheddar cheese, grated
Directions
Step 1
Heat oil in a large pan over a medium heat and cook onion until softened, about 10min. Stir in the mustard and Marmite. Turn up heat and add mince, fry until brown all over. Mix in cornflour, followed by stock and plenty of seasoning. Bring to boil, cover and simmer for 30min. Uncover and simmer for 15min to reduce.
Step 2
Meanwhile, preheat oven to 220°C (200°C fan) mark 7 and bring a large pan of salted water to the boil.
Step 3
Line a large roasting tin with baking parchment and add the oil. Heat in oven. Parboil the chips in the boiling water for 3min. Drain well and pat dry with kitchen paper.
Step 4
Carefully add chips to the hot oil, turning to coat. Season. Cook for 20min, then turn them and continue cooking for 15min more until golden and crisp.
Step 5
Serve chips in bowls topped with the mince mixture and Cheddar.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
