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I love making a hearty dinner at the end of a long day. Sometimes, like with this beef hotpot, I like to prepare the meal in the morning and then have it ready to cook in the evening.
A beef hotpot is a great way to use up lots of leftover vegetables and have a nutritious meal too. It’s SO simple and I have been preparing the base in the morning and then topping with potatoes just before putting into the oven.
Shopping list for beef hotpot (Ingredients):
400g casserole beef or minced beef if you want to keep the costs a little lower
1/2 tsp salt & pepper
2 large onions
1 tbsp plain flour
600ml beef stock
1 tsp thyme (dried is fine)
1/2 tsp rosemary (dried is fine)
Optional: Splash of Worcestershire sauce
Method for cooking a beef hotpot:
Pop your oven on to gas mark 4 (180C). If you have a really fast oven, like I do, then you can probably get away with skipping this step to save a little energy!
Brown the beef steak or mince in 15g of the butter. Place this to one side.
Fry onions in the same pan you browned off the beef in. When translucent then add your carrots.
Cook for a further 3-4 minutes. Sprinkle over the flour.
Add the browned beef, salt & pepper, rosemary and thyme. Gradually add the beef stock over a couple of minutes, a little splash at a time until well incorporated.
Simmer for 5-10 minutes until the stock has thickened slightly.
Place your mixture into a casserole or Pyrex dish.
Wash your potatoes, leaving the skins on to avoid food waste. Slice. Spread on the top of the mixture. Dot with the remaining 35g of butter. Place a lid on your dish, if you don’t have one just use some tin foil.
Cook at gas mark 4 (180C) for 1 hour. Remove the lid or tin foil and then cook for 30 more minutes at gas mark 6 (200C). Serve and enjoy!
This beef hotpot is the perfect Winter warmer and is ideal for the days when you have a little more time to wait for your dinner, but want to spend lots of time prepping the food.
Products I use when making my beef hotpot:
A minced beef or casserole steak dish with rich stock and a sliced potato buttered topping.
- 400g casserole beef or minced beef if that's more budget suitable for you
- 1/2 tsp Salt & pepper
- 50 g Butter
- 2 large onions
- 4 carrots
- 1 tbsp plain flour
- 600 ml beef stock
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 700 g potatoes
Pre-heat the oven to gas mark 4 (180C). If your oven heats up really quick (like mine) you can skip this to save a bit of energy.
Brown the beef in a little of the butter. Set this to one side. I had to do it in two batches.
Fry onions in the same pan you browned the beef in. Once they have started to go translucent add the carrots.
Cook the carrots and onions for a couple of minutes. Then sprinkle with the flour.
Add the beef, salt & pepper, thyme, rosemary, and beef stock. Add the stock gradually over 1-2 minutes.
Simmer for 5-10 minutes until it thickens up slightly.
Place the finished mixture into a casserole dish.
Wash your potatoes, leave the skins on if you want to eliminate food waste and slice. Spread across the top of the mixture to cover it completely. Dot with the rest of the butter. Place lid on your casserole dish. If you don’t have a lid then use tin foil – it’ll work the same!
Cook at gas mark 4 (180C) for 1 hour. Remove the lid or tin foil and then cook for another 30 minute at gas mark 6 (200c). Voila! Enjoy.