Minced beef hotpot, a recipe featuring a mince stew layered up with sliced onions and scalloped potatoes to create the perfect winter warmer.
The recipe takes a while to put together, but the beef stew can be made days in advance, then it can be layered up and thrown in the oven very quickly.
Mince and Tattie Hotpot
I’m rather fond of the majesty that is a scalloped potato-topped hotpot!
My site is sprinkled with examples that range from the famous Lancashire lamb hotpot, to a North African-influenced spicy beef hotpot.
My latest offering is a frugal and equally delicious minced beef and onion hotpot.
The flavours and cooking methods for the mince are very similar to those I use in my beef mince stew and dumpling recipe.
Worcestershire sauce, tomato puree and black pepper are the dominant flavours, and Marmite adds a subtle umami boost.
Then it is layered up with potatoes and thinly sliced onions, then it is baked until golden and bubbly.
It’s delicious simple home cooking at its best and I love it!
If you are hunting for similar recipe ideas, take a look at my delicious vegan mushroom hotpot, creamy chicken and leek hotpot and gloriously fun sausage and onion hotpot.
Frequently Asked Questions
Can I make this in advance?
Yes, there are a few ways you could approach this, I prefer option 1:
- Cook the meat and build the hotpot, then wrap the casserole dish well and refrigerate for up to 3 days.
- You can make the minced beef filling, then pop it in the fridge or freeze it, drag it out later, build and cook.
- Cook build and bake the hotpot and then, cool, refrigerate and reheat later.
Does the type of potato matter?
Yes, although the only type you should avoid are waxy “new” potatoes. An all-purpose potato or floury potato is fine, I usually use Maris Piper or King Edwards, which are classed as floury or mealy potatoes.
If you are from somewhere that uses the lamentable A,B,C system of potato classification look for ones t hat are either B or C type potatoes.
Do I have to use the Marmite?
No, but I do recommend giving it a whirl! I don’t like marmite, in fact, it makes me pull the face you are pulling right now if you are asking this question.
But I always have a jar at home because it is a glorious addition to any gravy. It does not make the gravy taste of Marmite, it adds a deep umami “savouriness” and it is magic.
Serving Suggestions
I’ve served my minced beef hotpot with some roasted tenderstem broccoli and green beans in these pictures.
It’s a super convenient dish and they can be thrown in the oven with the main eveny.
But you could add any number of vegetable side dishes, everything from buttered savoy cabbage to green beans amandine would work perfectly.
Even something like my braised cavolo nero with shallots would work wonderfully. Tread carefully though, you don’t need a great deal of volume, this is a hearty old dish!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Oven.
- Hob/Stovetop.
- 28cm or 11″ frying pan, not nonstick if possible.
- 21cm x 16cm x 4.5cm or 8″ x 6″ x 2″ casserole dish.
- Chopping board.
- Kitchen knife.
- Mandolin (optional).
- A combination of weighing scales a measuring jug, cups and spoons.
- Stirring and serving spoons.
Minced Beef and Potato Hotpot Recipe
My minced beef and onion hotpot is my comforting and frugal alternative to a classic Lancashire hotpot, it rocks a lovely second layer of scalloped potatoes hidden in the meat and a wonderful Worcestershire sauce rich gravy.
Ingredients
- 400g (14oz) Minced Beef (10% fat)
- 2 Small (200g Total) Onions
- 1 Medium (100g) Carrot
- 1 Stick (75g) Celery
- 15g (1 Tbsp) Beef Dripping
- 4 Garlic Cloves
- ¼ Tsp Salt
- 2 Tbsp Tomato Puree
- 1 Tbsp Flour
- 4 Tbsp (¼ Cup) Worcestershire Sauce
- 1 Tsp Marmite
- 250ml (1 Cup) Beef Stock
- ¼ Tsp Ground Black Pepper
- 500g (3 Medium) Floury Potatoes
Instructions
- Take one of the onions, cut it in half, peel it and then chop it into a 5mm (¼") dice.
- Cut the carrot and celery into a dice similarly sized to the onion above.
- Heat a 28cm or 11" (not nonstick) frying pan over a medium heat and add the beef dripping.
- When the beef dripping has melted add the onions, carrot and celery and sweat down for 10-12 minutes without colouring.
- Chop the garlic cloves as finely as you can.
- When the veggies have sweat down add the garlic and cook for another minute, then crank the heat up to high.
- Once the veggies start to sizzle louder add the minced beef, followed by the salt and cook (stirring occasionally) until browned all over. This should take 6-8 minutes.
- Add the tomato puree and flour, and stir for a minute to coat and cook out the flour and tomato puree a little.
- Pour in the Worcestershire sauce and stir, scraping the "fond" from the base of the pan.
- Pour in the three-quarters (175-185ml or ¾ of a Cup) beef stock, add the Marmite and black pepper, stir, taste and add more salt if required. Then reduce the heat to low and simmer gently for 15 minutes.
- Cut the top off the second onion, peel it and then slice it into very thin slices, I use a 2mm thickness setting on a mandolin.
- Cut the potatoes into 5-6mm (¼") thick slices.
- Add a third of the beef mix to the bottom of a 21cm x 16cm x 4.5cm or 8″ x 6″ x 2″ casserole dish (1 Litre).
- Top it with half of the thinly sliced onion followed by a layer of the potato slices.
- Add the remaining beef and cover with the remaining onions in an even layer, then pour in what's left of the beef stock.
- Arrange the remaining potato slices nicely on the top of the hotpot, cover with foil and bake at 180°C or 350°F for 50 minutes. Then remove the foil turn the oven up to 220°C or 430°F and bake until the potatoes are golden on top. This should take around 15 minutes.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 942Total Fat: 37gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 185mgSodium: 1255mgCarbohydrates: 84gFiber: 10gSugar: 15gProtein: 69g
Calorific details are provided by a third-party application and are to be used as indicative figures only.