Beefing Up Comfort Food: Minced Beef And Onion Hot Pot

Minced beef and onion hotpot is a delicious, comforting, and slimming-friendly dish that is perfect for cold winter nights. It is a one-pot meal packed with vegetables and ground beef in a thick, luscious gravy, topped with a layer of creamy sliced potatoes. This recipe is quick and easy to make, economical, versatile, and can be made in individual servings or as a large hotpot. The key ingredients include minced beef, onions, carrots, potatoes, and seasoning, while optional ingredients such as Worcestershire sauce, cheese, and ketchup can add extra flavour. The dish is best served hot with crusty bread or additional vegetables on the side.

Preparing the vegetables

The first step in preparing the vegetables is to peel and chop them. For the minced beef and onion hot pot, you will need two large onions, two large carrots, and two medium to large potatoes. You can also add in some celery and garlic to enhance the flavour. It is important to cut the vegetables into small, evenly sized pieces, roughly half-inch or just over one centimetre dice. This ensures that they cook evenly and at the same rate as the meat.

Once you have chopped the vegetables, you can start frying them. Heat some oil in a large frying pan or saucepan and add the onions, carrots, and celery. Cook these over a medium heat for around 5-8 minutes, or until they are softened but not browned, stirring occasionally. Then, add the garlic and any herbs or spices you are using, such as rosemary and thyme, and cook for a further two minutes, being careful not to let the garlic burn.

While the vegetables are cooking, you can also prepare the potatoes. For this recipe, it is best to par-boil or pre-bake the potatoes before adding them to the dish. To par-boil, place the sliced potatoes in a saucepan and cover them with cold water. Bring the water to a boil and then reduce the heat to a simmer. Simmer the potatoes for 5-8 minutes, or until they are soft but still holding their shape. Drain the potatoes and set them aside until you are ready to assemble the dish. Alternatively, you can prick the potatoes with a fork and bake them in a hot oven (200°C/400°F) for 20-30 minutes, or until they can be pierced almost to the centre with a fork. Allow the potatoes to cool before slicing them.

Browning the mince

First, heat a tablespoon of oil in a large, oven-safe frying pan over medium heat. You can use sunflower oil or another neutral-flavoured oil. Add the diced onions and cook them until they become translucent and tender, which should take around 5-8 minutes. Make sure to stir them occasionally to prevent burning.

Next, push the onions to the side of the pan and turn up the heat slightly. Add the mince and fry it until it is browned all over. Use a spatula to break up any clumps of meat and ensure even browning. If needed, add another tablespoon of oil at this stage.

Now, return the onions to the centre of the pan and mix them with the mince. At this point, you can also add other vegetables like diced carrots, sliced leeks, chopped mushrooms, or crushed garlic. Continue cooking for a couple of minutes, stirring the mixture so that everything cooks evenly.

For extra flavour, add a tablespoon of plain flour to the pan and cook for another minute, stirring continuously. Then, pour in the beef stock, a splash of Worcestershire sauce, and other seasonings like paprika, salt, and pepper. You can also add a teaspoon of sugar to cut through the tartness of the tomatoes if you're using them. Stir everything together and bring the mixture to a boil.

Finally, reduce the heat to a simmer and let it cook for about 30 minutes. Keep an eye on it and add more beef stock or water if the mixture starts to dry out. You want the end result to be moist and not too dry.

Once the mince is browned and the vegetables are tender, your filling is ready to be transferred to a casserole dish and topped with sliced potatoes. Follow the remaining steps in the recipe to finish your minced beef and onion hot pot.

Cooking the potatoes

Peel and thinly slice 500g of potatoes. You can use a mandolin to get thin slices. If you want to get ahead, you can make these the night before and store them in the refrigerator.

Par-bake the potatoes in the oven or microwave them until they can be pierced almost to the centre with a fork. They should not be fully cooked and should offer some resistance when pierced. Set them aside to cool.

Place the sliced potatoes in a large microwavable bowl, cover with water and microwave on full power for 5 minutes. Drain and set aside.

Brush the potatoes with melted butter or oil and season with salt and pepper.

Layer the potatoes on top of the mince and vegetables in the casserole dish, overlapping the slices.

Cover the dish with a lid or tin foil and bake in the oven for 30 minutes. Remove the lid for the final 8-10 minutes of cooking to allow the potatoes to brown and crisp.

Tips

• Use floury varieties of potatoes or ones that are a mix between waxy and floury such as Russet, Yukon Golds, Maris Piper, King Edward or Elfe.
• If you want to get ahead, you can par-bake the potatoes the night before and pop them in the microwave for a few minutes to speed things up.
• If you don't have a microwave, boil the sliced potatoes on the hob until soft but still holding their shape.
• If you want to reduce the calories, you can use 400g of potatoes instead of 500g.

Making the gravy

The gravy is a key component of the minced beef and onion hot pot, providing flavour and moisture to the dish. Here is a detailed, step-by-step guide to making the gravy:

Start by heating some oil in a large frying pan. Two tablespoons of sunflower or vegetable oil will do the trick. You can also use low-calorie cooking spray if you prefer.

Once the oil is hot, add the diced onions and any other vegetables you are using, such as carrots, celery, mushrooms, or leeks. Fry these on a medium heat until the onions become translucent and the vegetables start to soften. This should take around 5-8 minutes. Keep stirring the vegetables occasionally to prevent them from burning.

Next, add the garlic (if using) and any dried herbs and spices, such as rosemary, thyme, or paprika. Cook this for a further 2 minutes, stirring frequently to avoid burning the garlic.

Now it's time to turn up the heat and add the star ingredient: the minced beef. Break up any clumps of meat with a spatula or wooden spoon and cook until the beef is well browned. You may need to add an extra spoonful of oil at this stage.

Once the meat is browned, return the cooked vegetables to the pan and add the tinned tomatoes, sugar (if using), Worcestershire sauce, and salt to taste. Stir everything together, then cover the pan and bring it to a boil.

After reaching a boil, reduce the heat to a simmer and leave the mixture to cook for around 30 minutes. Keep an eye on it, and if it starts to dry out, top it up with some beef stock. The end result should be a thick mixture with not too much liquid.

At this point, you can transfer the mixture to a casserole dish and continue with the rest of the recipe.

Assembling the dish

Now that you have all your ingredients ready, it's time to assemble your delicious minced beef and onion hot pot! Here's a step-by-step guide to putting it all together:

Start by preheating your oven to 180°C/350°F. This is a crucial first step to ensure your dish cooks evenly.

Peel and slice your potatoes. Aim for a thickness of about half a centimetre. Thinner slices may turn crispy, and you don't want them to disintegrate during cooking. Put the sliced potatoes in a saucepan and cover them with water. Bring the water to a boil and then reduce the heat to a gentle simmer. Leave the potatoes to cook for around 5 minutes; you're aiming for them to be softened but still holding their shape. Once they're done, drain the water and set the potatoes aside.

While the potatoes are cooking, it's a great time to prepare your other vegetables. Peel and chop your onions and carrots into small pieces. You can also add some celery and garlic at this stage if you wish.

Heat a large, oven-safe frying pan or saucepan over medium heat. Add a drizzle of olive oil or a knob of butter to the pan to prevent sticking. Throw in your chopped onions and carrots and cook them for around 5-8 minutes. You want them to soften but not brown, so keep an eye on them and give them an occasional stir.

Once your vegetables are nicely softened, turn up the heat a little and add the minced beef to the pan. Use a wooden spoon or spatula to break up the mince and cook it until it's well browned. If you like your mince a little crispy, you can cook it for a little longer.

Now it's time to add the flavourings. Stir in some plain flour and cook for a further minute. Then add your choice of beef stock, Worcestershire sauce, soy sauce, and tomato puree or ketchup. Don't forget to season with a little salt and pepper. Give everything a good stir to ensure all the flavours are well combined.

At this stage, you might also like to add some extra vegetables. Frozen peas, sweetcorn, or beans can be a great addition. You could also throw in some chopped swede, mushrooms, or even a little grated cheese if you're feeling indulgent.

Let the mince mixture simmer gently for around 20 minutes. You're aiming for a thick, luscious gravy. Keep an eye on it, and if it starts to look dry, add a little more beef stock. Give it a final stir, ensuring everything is well combined, and then transfer the mince mixture to an ovenproof dish.

Take your par-boiled potato slices and layer them neatly on top of the mince mixture. Try to cover the mince completely, and don't worry too much about making it look perfect—a rustic appearance is part of the charm of this dish! Sprinkle a little grated cheese over the potatoes if you wish.

Cover the dish with a lid or a sheet of tin foil and place it in the preheated oven. Bake for around 30 minutes, then remove the lid and return the dish to the oven for a further 10-25 minutes. You're aiming for the potatoes to be nicely browned and crispy, and the filling should be piping hot.

Once your hot pot is cooked to perfection, remove it from the oven and serve immediately. This dish goes well with crusty bread or some extra vegetables on the side. Enjoy your hearty, comforting meal!

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