One Pot Minced Beef Hotpot
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 32 mins
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Total Time
1 hr 52 mins
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Servings
4
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Course
Main Course
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Cuisine
British
One Pot Minced Beef Hotpot
Description
One Pot Minced Beef Hotpot layers minced beef browned with diced onions alongside root vegetables like swede, carrots, and parsnips, thickened lightly with flour before simmering in beef stock. Worcestershire and horseradish sauces add complexity to the rich broth. The meat and vegetable mixture is topped with thin potato slices brushed with butter or oil and baked covered, then finished under a grill to achieve a golden, crispy crust.
The resulting dish balances tender meat with soft vegetables and a crisp potato topping, making it a solid main course. It can be eaten alone or paired with crusty bread for added texture and substance.
Using a large oven-proof pan allows the entire dish to cook in one vessel, simplifying preparation and cleanup. Brushing the potato slices before baking encourages even browning during the grilling stage.
Ingredients
- 3 tbsp olive oil
- 2 onion diced, large
- 400 g beef shin minced, or casserole steak
- 275 g swede diced
- 2 carrot chopped, large
- 2 parsnip chopped
- 1 cup peas frozen
- 2 tbsp plain flour
- 500 ml beef stock
- 4 hakes Worcestershire sauce
- 1 tbsp horseradish sauce cream of
- 500 g potato peeled and thinly sliced
- 15 g butter for glazing potatoes, melted or 1 tbsp olive oil
- salt freshly ground
- black pepper freshly ground
Instructions
- In a large oven proof pan (I used cast iron) heat the oil over a medium heat and sweat the onions under a lid until tender, stirring occasionally (about 8 minutes).
- Push the onions to the outside, turn the heat up a little, add the mince and fry until browned all over.
- Add another tbsp of oil then add all the chopped vegetables and fry for a couple of minutes stirring.
- Next add the flour and cook for a further minute, stirring.
- Preheat oven to 180ºC, 160ºC fan, Gas Mark 4 or 355ºF.
- Add the beef stock, Worcestershire sauce, horseradish sauce, seasoning and peas, bring to the boil and simmer for 5 minutes.
- Take off the heat, lay overlapping potato slices on top, then brush with melted butter or oil.
- Replace the lid and bake for 1 hour.
- Remove lid and place under a hot grill until potatoes start to go golden (about 8 minutes).
- Serve on its own or with some crusty bread.
User Reviews
Overall Rating
4.9
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