Savory Mince Hotpot Recipes

EASY SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole dish or saute pan that has a tightly fitting lid. Add the onion and cook for a fry for a few minutes, then add the garlic and cook for another minute or so, until starting to turn golden.
• Add the mince to the onion to cook. It's best to do this in stages so that the mince has enough room in the pan to fry, rather than steam. Cook until all the meat is browned and there is no liquid left in the pan.
• Add the flour and stir in. Continue to cook, stirring all the time. Make sure nothing sticks to the bottom of the pan and burns.
• Add herbs, tomato puree and beef stock, together with wine and yeast/beef extract/ soy sauce / Worcestershire sauce if used. Stir briefly, and bring to a gentle simmer.
• Turn the heat right down and cover with the lid. The dish should be on a very gentle simmer. Leave for 20 minutes.
• After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen vegetables and cook for a further 5-8 minutes.
• Serve with potatoes, rice, pasta or on toast as a sloppy joe. Or allow to cool and freeze.

SHEARERS' MINCE AND POTATO HOT POT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potato slices in a medium bowl with enough water to cover.
• Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender.
• In a separate medium saucepan over medium heat, melt 1/4 cup butter, and thoroughly blend in flour. Gradually stir in milk. Cook and stir 5 minutes, or until thickened. Reduce heat, and blend Cheddar cheese into the mixture. Season with salt and pepper to taste.
• Line a medium baking dish with 1/2 the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter.
• Bake 30 to 40 minutes in the preheated oven, until lightly browned.

EASY BEEF HOTPOT

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

SAVORY MINCE HOTPOT

Steps:

• Preheat oven to 180 degrees Celcius.
• Par boil potatoes till semi-soft (but not too soft.
• In a large frying pan, fry the onion, garlic and carrot.
• Add mince and brown.
• Add herbs, tomato sauce, stock and water and stir through until well mixed.
• Transfer to casserole dish.
• Add frozen peas and par-cooked potato's.
• Bake in oven at 180 degrees celcius for one hour.
• Check half way through cooking and add some water if need be.

SAVOURY MINCE

Steps:

• Heat butter or oil in a large pan, add onion and garlic.
• Sauté until onion is transparent.
• Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
• Drain fat or liquid residue.
• Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
• Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
• Slowly add the water to the mince mixture stirring all the time.
• Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
• If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
• Serve on buttered toast or with rice or mashed potatoes and steam vegetables.

CORONATION STREET BETTY'S HOTPOT

Steps:

• Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
• Sear the meat and continue frying until nicely browned.
• Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
• Turn down the heat to medium.
• Fry the onions in the pan juices, adding a little more butter if necessary.
• When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• Gradually add the rest of the liquid.
• Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
• Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
• Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• Dot the top layer of potato with the remainder of the butter.
• Cover the dish and place on the top shelf of the oven for 2 hours.
• Uncover and cook for a further 30 minutes.
• If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
• Serves 4.
• Great Potatoes Kathleen Sloan-McIntosh.