Beef Hotpot With Sweet Potato & Moroccan Flavours

This Beef Hotpot recipe features a slow cooked rich beef stew influenced by Moroccan flavours & is a sliced sweet potato topping.

Moroccan Spiced Hotpot.

Depending on where you are from the name hotpot means different things. I’m British so to me a hotpot is a pie with a “scalloped” potato topping.

The most well known British variant is the Lancashire hotpot, which features either lamb or mutton.

A Chinese hotpot is a group meal, it is a broth that simmers away whilst you dip in an array of raw ingredients, cooking them in the broth.

Japanese hotpots follow a similar idea although can be less communal. The most famous is Sukiyaki and it features very finely sliced beef that you cook in a broth.

This beef hotpot recipe goes trawling for new influences and flavours. It features a rich sweet and sour stew heavily influenced by Moroccan flavours.

We have dried apricots and sumac offering the sweet and sour elements and a bit chilli to liven everything up.

Then rather than potatoes we create a sweet potato crust and cook it all up in a cast iron pan.

Serving Suggestions.

A classic British hotpot tends to be a one-pot dinner, much like my chicken hotpot.

This beef hotpot recipe is no different and is perfectly filling as a meal in and of itself.

But it is a very meaty meal and I serve this for two. Although I do often add a simple salad on the side, something like a scaled-down version of this carrot salad is perfect.

However, you could stretch this to a meal for four and add some sides. It is tempting to suggest some simple steamed vegetables.

But I would personally embrace the North African influence and serve this with a some bulgur wheat or buttered couscous.

If you wanted to increase the vegetable element then you could serve this with my roasted vegetable couscous.