Minced Beef and Potato Hotpot Recipe

Minced beef and onion hotpot with a scalloped potato lid served with broccoli and fine beans.

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.

Course Main Course

Cuisine British

Keyword beef mince hot pot, mince and potato hotpot, minced beef hotpot

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings Servings

Calories 942kcal

Author Brian Jones

Ingredients

400 g Minced Beef 14oz (10% fat)
2 Small Onions 200g Total
1 Medium Carrot 100g
1 Stick Celery 75g
15 g Beef Dripping 1 tablespoon
4 Garlic Cloves
¼ teaspoon Salt
2 tablespoon Tomato Puree
1 tablespoon Flour
4 tablespoon Worcestershire Sauce ¼ Cup
1 teaspoon Marmite
250 ml Beef Stock 1 Cup
¼ teaspoon Ground Black Pepper
3 Medium Floury Potatoes 500g Total

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.

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