A hotpot is such a comforting dish to look forward to on a cold winter’s night. This minced beef hotpot is my easy version, made with ground beef, and lots of vegetables in a thick luscious gravy, topped with a layer of creamy sliced potatoes.
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A quick and easy hotpot
Normally, when you think of a hotpot, you think of hours of long slow cooking. And there’s absolutely nothing wrong with that. In fact, I have a few hotpot recipes on my website that you might like to try. There’s the traditional Lancashire hotpot, and a really tasty pork and cabbage hotpot.
This recipe for minced beef hotpot is just as tasty, but because it’s made with minced beef rather than chunks of meat, it takes a fraction of the time to make. It’s packed with vegetables for extra goodness and lots of delicious gravy. This minced beef hotpot is the perfect meal for a busy weeknight when you’re trying to get a meal on the table in a hurry.
The topping is made with sliced par-baked potatoes, rather than mash, and once they’ve been in the oven the potatoes turn out with crispy, golden edges with a creamy soft centre. If you want to get ahead you can make these the night before, or even pop them in the microwave for a few minutes to speed things up.
Why I think you’ll love this recipe
I think you’ll love this minced beef hotpot recipe as much as I do.
- Firstly, it’s quick to make – just fry off the veggies and mince, top with sliced par-baked potatoes and put into the oven for half-an-hour.
- It’s also economical – because there are so many vegetables in this beef hotpot, a small packet of mince goes a long way.
- It’s very versatile – you can use up whatever vegetables you happen to have in the refrigerator.
- The sliced potatoes on the top make a nice change from mashed potatoes.
- You can make individual helpings in smaller dishes, or you can make one large hotpot.
So let’s get on with the recipe.
**See the printable recipe card at the end of this post for a complete list of ingredients and full instructions for making this minced beef hotpot**
This recipe will feed four people.
Minced beef – try to get minced beef with a low fat content – I used 5% fat content. You can get away with a higher fat content, but then you will have to pour away some of the fat that gets released once the meat has fried.
Vegetables – this is where you can get creative. I used leeks, onions, carrots, and mushrooms. You can swap out the vegetables for whatever you have available. French beans would be tasty, as would the addition of frozen peas. You can also use swedes, parsnips, or even finely grated cabbage. I’d tend to steer clear of delicate vegetables such as broccoli, cauliflower, or marrows as they may become mushy. Whatever vegetables you decide on, you will need one cup of diced mixed vegetables per person.
Tinned tomatoes – try and get chopped tomatoes rather than whole tomatoes, as the chopped tomatoes break down more easily. I used a tin of tomatoes with herbs because I like the flavour they add, but you could use plain tinned tomatoes too.
Potatoes – these are in addition to the other vegetables and you will need sufficient sliced potatoes to completely cover your casserole dish. The potatoes should be pre-baked and cooled before being sliced. This will ensure they are fully cooked in the short cooking time in the oven. I normally pop the potatoes into the microwave for 4 to 5 minutes (depending on size) and then allow them to cool before slicing for the topping. You will need sufficient sliced potatoes to cover the casserole.
For extra flavour I like to add Worcestershire sauce, paprika, and garlic. And of course, salt to taste. Plus I always add a teaspoon of sugar whenever I’m cooking with tomatoes, to cut through the tartness.
Beef stock – I make this with one beef stock cube dissolved in one cup of boiling water. This is added to the meat mixture if it starts to dry out during cooking. You may not need all the stock. The amount you will need depends on how tightly your pan lids fits, and the amount of evaporation that occurs.
How to make minced beef hotpot
Prepare the vegetables
Prick the potatoes a few times with a fork and place them on a baking tray in a hot oven for 20 to 30 minutes (depending on the size) until you can pierce them almost to the centre with a fork. Don’t allow them to cook until they are completely soft – they should offer a bit of resistance when you pierce them. Set the potatoes aside to cool.
If you are in a hurry you could microwave the potatoes for 3 to 4 minutes on full power.
While the potatoes are baking, peel and chop the vegetables and mince the garlic. Because this dish is made with ground beef, you don’t want large chunks of vegetables, so cut them into approximately half-inch (or just over 1cm) dice.
Fry the vegetables and meat
Heat 2 tablespoons of oil in a frying pan and fry the vegetables and garlic, stirring often until the onions start to turn translucent.
Now add the beef mince to the pan and fry it until it is brown and nicely separated.
Return the vegetables to the pan and add the tomatoes, sugar, paprika, Worcestershire sauce and salt.
Keep your eye on it and top up with stock if the mixture starts to dry out. The end result should be a thick mixture with not too much liquid.
Assemble and bake
Transfer the mixture to a casserole dish.
Slice the potatoes into approximately one-eighth of an inch slices and arrange on top of the meat mixture.
Remove the lid for the last 10 minutes to allow the potatoes to brown and crisp.
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Freezing and storage
This minced beef hotpot freezes very well. Once the dish has been cooked, allow it to cool and then cover with a layer of tinfoil. Wrap it in a double layer of plastic wrap and freeze for up to three months.
To use, allow the dish to defrost in the refrigerator and then remove all the packaging, place the dish on a baking tray and reheat in a hot oven (200C / 400F) for 10 minutes until piping hot.
If you don’t want to put your casserole dish into the freezer, assemble and bake this dish in a disposable aluminium container and freeze it in that.
Leftovers can be stored in the refrigerator for up to 3 days and reheated either in a saucepan or in the oven as above.
You can also cook the mince and vegetables in advance store them in a covered container in the refrigerator. Pre-bake the potatoes and store them separately. When you are ready to make it, transfer the mixture to a casserole dish and slice the potatoes on top. If you store it with the potatoes already sliced on top, the potatoes may discolour and dry out.
Save for later
If you’d like to make this minced beef hotpot, why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
If you enjoyed this recipe, here are some other casserole recipes you may enjoy too.
- Slow cooker Irish lamb stew with barley
- Hearty beef cobbler with cheesy scones
- Slow cooker beef and kidney stew
- Slow cooker oxtail stew
- Thai pork mince stir fry
- Spicy ground beef curry and rice
Minced beef hotpot
(Click the stars to rate this recipe)
- 1 Baking tray optional
- 1 pound / 450 grams beef mince (ground beef)
- 1 cup chopped onions
- 1 cup diced carrots
- 1 cup sliced leeks
- 1 cup chopped mushrooms
- 2 to 3 large potatoes for topping
- 14 ounce / 400 grams canned tomatoes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 2 cloves minced garlic
- 1 teaspoon salt
- 1 teaspoon sugar optional
- 2 tablespoons sunflower or other vegetable oil
- 1 cup / 240 ml beef stock made with a stock cube
- Par-bake the potatoes for 20 to 30 minutes on a baking tray in a hot oven (200°C/400°F) depending on size. Alternatively microwave the potatoes for 3 to 4 minutes on full power. The potatoes should still offer slight resistance when pricked with a fork – they should not be fully cooked. Set them aside to cool.2 to 3 large potatoes
- Peel and chop the vegetables and mince the garlic. The vegetables should be approximately ½" or just over 1cm dice.1 cup chopped onions, 1 cup diced carrots, 1 cup sliced leeks, 1 cup chopped mushrooms, 2 cloves minced garlic
- Heat the sunflower oil in a frying pan and fry the vegetables and garlic on a medium heat, stirring continually, until the onions start to turn translucent and the vegetables start to soften (about 5 minutes). Transfer the vegetables to a plate.2 tablespoons sunflower or other vegetable oil
- Add the beef mince to the pan and fry it until it is brown and nicely separated. You may need an additional spoonful of oil. Break up any clumps of meat with a spatula.1 pound / 450 grams beef mince (ground beef)
- Return the vegetables to the pan and add the tomatoes, sugar, paprika, Worcestershire sauce, and salt.14 ounce / 400 grams canned tomatoes, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons Worcestershire sauce
- Stir well, then cover the pan with a lid and bring to the boil then turn the heat down to a simmer and leave to cook for 30 minutes.
- Top up with the stock if the mixture seems to be drying out. You may not need all the stock.
- Transfer the mixture to a large casserole dish.
- Slice the cooled potatoes into approximately ⅛ or ⅓cm slices and arrange in overlapping layers on top of the meat mixture.
- Cover the dish with a lid or a sheet of tinfoil and bake in a hot oven (200C / 400F) for 30 minutes. Remove the lid for the last 10 minutes to allow the potatoes to brown and crisp.
- Serve hot with additional vegetables or slices of crusty bread.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Where is the stock?? I made this and it tastes bland and awful. What are you using to make the rich gravy as there is nothing in the recipe I can see. I have had to add a beef stock cube ti try and rescue this and hope it improves the taste. What a waste!
Sorry you feel that way! I’ve made this recipe many times and I always find there is sufficient gravy from the vegetables and tomatoes. The richness of the taste comes from the gravy not being watered down with stock.
Very nice recipe. I don’t know if it was my oven or if I cut the potatoes too thick, but they didn’t brown. Maybe next time I’ll brush them with a little oil.
Sorry to hear your potatoes didn’t brown. What sort of potatoes did you use? I used Maris Piper, which is a good all-rounder. If you had a very floury potato, that may be the reason. I don’t think the thickness of the slices would make any difference.
My wife loved it – she ate it two days in a row.
I thought it was too sweet and had little or no depth. However, I’ve got heart failure, take a lot of tablets, and my sense of taste is all over the place.
If I ever make it again I will definitely drop the sugar.
Thank you for your comment, but sorry you found it too sweet. The sugar in the recipe is optional – I like to add a small amount of sugar when cooking with tomatoes as I think it helps bring out the flavour and cut through the tartness. For some reason I forgot to note this on the recipe card. I’ll update it now – thanks for pointing it out.