-
1
Boil the Potatoes
25 Mins
Boiling water, 100°C (212°F)
Put the potato chunks in a large pot, cover with cold salted water and boil for about 25 minutes until they fall apart easily when prodded with a fork.
Start the potatoes in cold water so they cook through evenly.
Done when: Potatoes that fall apart when prodded with a fork.
-
2
Simmer the Beef & Onions
10 Mins
Gentle simmer, 90°C (194°F)
While the potatoes boil, melt 20 g of butter in a wide pan over medium heat and cook the onion rings until soft and golden, about 5 minutes. Add the cubed beef, the beef stock, the mustard, the cloves and half the salt and pepper, and simmer gently for 5 minutes until the beef is heated right through and the stock has reduced a little.
Do not boil the meat hard — a gentle simmer keeps leftover beef tender instead of drying it out.
Done when: Beef heated right through, about 74°C (165°F) in the centre, with a little glossy stock left in the pan.
-
3
Mash the Potatoes
5 Mins
Room temperature
Drain the potatoes well, return them to the hot pot and mash with the warm milk, 20 g of butter and the nutmeg until soft and fluffy. Season with the rest of the salt and pepper.
Mash while the potatoes are hot — cold potatoes turn gluey — and leave the mash a little rough, not whipped smooth.
Done when: A soft, fluffy mash that holds its shape on the spoon.
-
4
Layer the Casserole
5 Mins
Room temperature
Heat the oven to 190°C (375°F) and butter a baking dish. Spoon in half the beef and onion mixture, spread half the mashed potato over it, and lay all the apple slices on top in a single layer. Add the remaining beef, then the remaining mash, smoothing it to the edges so it seals the dish.
The apple layer goes in the middle, not on top — its tart juice steams through the beef and the mash as it bakes.
Done when: Neat layers with the mash sealing the top edge to edge.
-
5
Top & Bake Golden
25 Mins
190°C (375°F)
Sprinkle the breadcrumbs evenly over the mash and dot the last 10 g of butter over the top. Bake for about 25 minutes until the top is golden brown and the edges are bubbling.
If the top browns before the dish is bubbling, cover it loosely with foil for the last 5 minutes.
Done when: A golden, crisp breadcrumb crust with sauce bubbling at the edges.
-
6
Rest & Serve
5 Mins
Hot
Let the jachtschotel rest for 5 minutes so the layers settle, then spoon it onto warm plates in generous scoops so every serving gets beef, mash and apple.
Cut a square with a knife first, then lift it out with a wide spoon — the layers hold together better that way.
Done when: A firm, steaming scoop that shows the beef, mash and apple layers.
auto_awesome Finishing Touches & Plating
Serve the jachtschotel hot from the dish, with the golden breadcrumb crust still crisp — the tart apple in the middle is what makes the rich beef and buttery mash sing.
Netherlands
45m
