Comforting Beef Hotpot

Name: How to cook Comforting Beef Hotpot - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Comforting Beef Hotpot

This is a real crowd pleaser. Tender meat and vegetables in a rich savoury gravy topped with crispy potatoes. Lovely served with extra veggies on the side.

Ingredient

Food ration :

3 people

Cooking time :

50 mins

400 g

Maris Piper potatoes, peeled, sliced thinly into rounds,

500 g

closed cap mushrooms, chopped,

beef stock cube mixed with 500ml boiling water,

1 tsp

cornflour mixed with 2 tbsp cold water

Cooking instructions

* Step 1

Heat a large saucepan up over a medium heat and add 1 tbsp vegetable oil. Add the onion, carrot and celery. Fry for 6-8 minutes stirring occasionally. Add in the tomato paste, garlic and dried herbs (except the bay leaves). Stir then add the beef mince. Break it up in the pan and begin to brown it off.

* Step 2

Season with salt and pepper then pour in the beef stock. Season with Worcester sauce to taste. Add in the mushrooms and the bay leaves then bring to a simmer by turning the heat up a little.

* Step 3

In another large saucepan par boil the sliced potatoes in salted water for 4 minutes, then drain them off in a colinder. Leave them for a couple of minutes then lay them upon kitchen towel. Place more kitchen towel on top and dab off any excess water.

* Step 4

Preheat the oven to 200 (fan). Add the cornflour slurry to the beef mince mixture and allow to thicken as it reduces down a bit. This will take a few minutes. Once it's thickened remove from the heat. Cool for a couple of minutes then pour into your oven proof dish. Lay over the sliced potatoes in a neat interlocking pattern until no gaps remain. Spray the potatoes with oil or drizzle some over the top, add a sprinkling of sea salt and black pepper.

* Step 5

Bake the hotpot on the top middle shelf for 35 minutes until the potato topping is golden and just crisp at the edges. Leave to cool for around 3 minutes then serve. Enjoy! :)

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