• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Main Meals » Minced beef hotpot – an easy family casserole

Minced beef hotpot – an easy family casserole

Author: VJ Published : February 2022 Modified : January 2023 / 4 people have commented

Recipe Video
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

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.

An individual serving dish filled with minced beef hotpot on a plate with vegetables.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. A quick and easy hotpot
  2. Why I think you’ll love this recipe
  3. Ingredients
  4. How to make minced beef hotpot
  5. Freezing and storage
  6. Save for later
  7. Other recipes
  8. The recipe
  9. Minced beef hotpot

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.
Overhead shot of 2 individual dishes and one large dish of minced beef hotpot.

So let’s get on with the recipe.

Ingredients

**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.

ingredients for minced beef hotpot.
In addition to the ingredients in the photo, you will need cornflour for thickening, and sunflower or other neutral flavoured oil for frying the vegetables, plus a teaspoon of sugar (optional).

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.

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.

Diced vegetables cooking in a frying pan.
Remove the vegetables to a plate while you fry the meat.

Now add the beef mince to the pan and fry it until it is brown and nicely separated.

Minced beef being browned in a frying pan.
Break up any clumps of meat with a spatula.

Return the vegetables to the pan and add the tomatoes, sugar, paprika, Worcestershire sauce and salt.

Filling for minced beef hotpot, ready to be transferred to the casserole dish.
Stir well, then cover the pan with a lid and bring to the boil, then turn down the heat and simmer for 30 minutes.

Assemble and bake

Transfer the mixture to a casserole dish.

Minced beef mixture in one large and two small casserole dishes.
You can use either individual dishes, or one large dish.

Slice the potatoes into approximately one-eighth of an inch slices and arrange on top of the meat mixture.

Sliced potatoes on top of the mince mixture, ready for the oven.
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.

A small casserole dish of baked minced beef hotpot.
Serve hot with extra vegetables on the side, or with slices of crispy garlic bread.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

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.

Closeup of minced beef and vegetables with sliced potatoes.

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.

Other recipes

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

The recipe

An individual serving dish filled with minced beef hotpot on a plate with vegetables.

Minced beef hotpot

A hotpot is such a comforting dish to look forward to on a cold winter's night. This is my easy version, made with minced beef, and lots of vegetables in a thick luscious gravy, topped with a layer of creamy sliced potatoes.
Recipe by: Veronica
Main Course
British
Calories 417
Prep 20 minutes
Par-bake potatoes and cool 30 minutes
Cook 1 hour
Total Time 1 hour 50 minutes
Servings: 4 people
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
4.60 from 5 votes

(Click the stars to rate this recipe)

Equipment

  • 1 Frying Pan
  • 1 large casserole dish
  • 1 Sharp Knife
  • 1 Chopping Board
  • 1 Baking tray optional

Ingredients

  • 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

Instructions

  • 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.
  • 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.

Notes

Sugar is optional – I always add a teaspoon when cooking with tomatoes – omit or reduce to your own taste.
To freeze – allow to cool and then cover the dish with a layer of tinfoil.  Wrap in a double layer of plastic wrap and freeze for up to three months.
Tip – if you are making this dish specifically for freezing, assemble and bake in a disposable aluminium container and freeze it in that.

Nutrition

Calories – 417kcal | Carbohydrates – 33g | Protein – 38.4g | Fat – 14.6g | Saturated Fat – 3.4g | Cholesterol – 101mg | Sodium – 775mg | Potassium – 1368mg | Fiber – 5.9g | Sugar – 10.2g | Calcium – 54mg | Iron – 23mg

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.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Slow cooker Irish lamb stew with barley
Next Post: Passion fruit cheesecake (no cheese) »

Reader Interactions

Comments

  1. Anne Konskier

    28 January 2023 at 10:30 am

    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.

    Reply
    • VJ

      28 January 2023 at 3:31 pm

      5 stars
      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.

      Reply
  2. Ken Finlay

    5 January 2023 at 3:04 am

    3 stars
    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.

    Reply
    • VJ

      5 January 2023 at 8:25 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com