Today I’m very excited to share my One Pot Minced Beef Hotpot with you! I love comfort food and there’s nothing I like better than a good old fashioned beef or lamb stew. So when Simply Beef & Lamb asked if I’d like to take part in their #LivePeasant campaign, designed to get home cooks using a more rustic approach to their cooking, I jumped at the chance. Simply Beef and Lamb support both the Red Tractor Mark and the Quality Standard Mark for beef and lamb and if you visit their website you can find your nearest Quality Standard butcher. As most of us are rushed for time these days it’s good to make a midweek meal that’s not fiddly, cooks in one pot and will satisfy your family. Our ancestors would have cooked everything in one pot, there were no range cookers back then so I think it’s nice to go back to basics and think simple and delicious!
I decided to make this One Pot Minced Beef Hotpot after a quick brainstorming session with hubby. We discussed having potatoes in the stew but decided a layer of potatoes on top would be nice and to give the hotpot a bit of back bone I decided a dash of creamed horseradish would be rather nice along with lots of lovely sweet root vegetables and a few peas!
I’ve never made a Hotpot before but I have to say it was absolutely delicious and a big hit with the family. This was a very economical meal as the beef only cost me £3.20 from my local butchers and the vegetables were all good old fashioned basic ones so nice and cheap too! What I also loved about this dish was that once it was assembled I had a whole hour to myself, no veg to cook towards the end, just plate up and serve! Best of all there was only one pot to wash up after the meal, so a total win/win situation, a saving on washing up liquid too!
- 3 tbsp Rapeseed Oil
- 2 Large onions, diced
- 400g Beef shin or casserole steak, minced
- 275g Swede, diced
- 2 Large carrots, chopped
- 2 Parsnips, chopped
- 1 Cup frozen peas
- 2 tbsp Plain flour
- 500 mls Beef stock
- 4 shakes of Worcestershire Sauce
- 1 tbsp Cream of horseradish sauce
- 500g Potatoes, peeled and thinly sliced
- 15g Melted butter or 1 tbsp oil (for glazing potatoes)
- Salt and freshly ground pepper
- 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.
- 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 and 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.
For more #LivePeasant recipe inspiration do check out the Simply Beef and Lamb Facebook page. I shall also be adding fellow bloggers #LivePeasant recipe posts here:
Beef Goulash – Kavey Eats
Slow Cooked Beef with Gnocci – Foodie Quine
Slow Cooked Beef Goulash – Elizabeth’s Kitchen Diary
Beef Goulash – Recipes from a Pantry
Comforting Lamb and Pearl Barley Stew – Utterly Scrummy Food for Families
Rustic One-Pot Lamb Stew with Potatoes, Tomatoes & Anchovies – Supergolden Bakes
Lamb & Bean One Pot Casserole – Fuss Free Flavours
Lamb Tagine with Pomegranate – Little Sunny Kitchen
Lamb, Vegetable and Lentil Soup with Cabbage – Fab Food 4 All
NB: This is a commissioned post for Simply Beef and Lamb. All opinions are my own.