Minced Beef Hotpot
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500 g 5% fat minced beef
- • 4 medium carrots (peeled and finely diced)
- • 1 medium onion (peeled and finely diced)
- • 1 tbsp Henderson's relish (or Worcestershire sauce)
- • 1 tsp red wine vinegar
- • 1/2 tsp dried thyme
- • 100 g peas
- • 350 ml beef stock (made up with 2 beef stock cubes)
- • 800 g potatoes (peeled and sliced )
- • 1 tbsp cornflour (mixed to a slurry with 1 tbsp water)
- • salt
- • freshly ground black pepper
- • low calorie cooking spray
Preparation Steps
Place the sliced potato in a large microwavable bowl, cover with water and microwave on full power for 5 minutes. Drain them carefully and set aside
Pre heat the oven to 180°C
Sauté the chopped onions in a large pan sprayed with some low calorie cooking spray. Cook until they start to soften
Add in the mince and continue cooking for another 5 minutes. Add the carrots and cook until the mince has started to brown
Stir in the Henderson's Relish, red wine vinegar, and thyme, then add the made up beef stock. Bring to the boil and allow to simmer for 10 minutes. The liquid should reduce by about half
Stir in the peas. Add the cornflour slurry and bring to a bubble until thickened.
Check the seasoning, then pour the thickened mince mixture into an ovenproof dish, then top with the sliced potato
Season the potato with some sea salt and freshly ground black pepper, then cover with some foil and cook for about 35 minutes. Remove the foil and return to the oven for another 25 minutes or so, until the potatoes are cooked through and golden brown
Remove from the oven and serve