Minced Beef Hotpot with Beetroot and a Crispy Potato Top

If you're wondering what to have for dinner tonight, how about my minced beef hotpot with a layer of beetroot hiding underneath the lovely crispy potato top. 


The top layer of potatoes end up being nice and crispy, while the potatoes underneath have soaked up the lovely juices from below.
Making it up as I went along and having some cooked beetroot in the fridge, I thought what a marvelous idea it would be to add beetroot to my hotpot.  Well, it worked and I'll be making this again! 

You really do need a mandolin slicer to make this dish work.  Don't under estimate how long potatoes take to cook this way unless they are wafer thin.  A mandolin slicer comes in handy so many times in the kitchen, so if you haven't got one - buy one this very day!

To serve 2 you will need:
a suitably sized oven proof braiser dish with a lid
olive oil
500g good quality (low fat) minced beef
sea salt and black pepper
1 large onion - peeled and finely sliced
2 nice fat garlic cloves - peeled and finely chopped
a pinch of dried thyme
2 tablespoons of tomato purée
1 x 400g tin of tinned tomatoes including the juice
a few shakes of Worcestershire sauce
a Knorr stock cube - dissolved in 200ml boiling water
a dollop of English mustard
plus a good handful of cooked carrots - roughly chopped
3 medium sized floury potatoes - such as Maris Piper or Kind Edward - peeled and very thinly sliced using a Mandolin slicer
2 medium sized cooked beetroot's - you can buy them already cooked but make sure they're not in vinegar

How to do it:
Put a large frying pan over a high heat and add glug of olive oil and throw in the onions and garlic.  Cook slowly for about 20 minutes till nice and soft.
Now add the minced beef and break up using a wooden spoon.  Cook over a medium heat till the beef is nicely browned.
Add the tomato purée and cook for a minute.  Now add a pinch of thyme and the tin of tomatoes - including the juice.
Let that cook down a bit then add the Worcestershire sauce along with the beef stock and a dollop of English mustard.
Turn the heat down and simmer for 20-25 minutes until the mixture has thickened up.  Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough.
Once it's done remove it from the heat and put it into your casserole dish and stir in the cooked carrots.


Preheat the oven to 180C/350F or Gas 4
Meanwhile, slice the beetroot and layer over the top of the minced beef mixture.


Now, give the mandolin a clean and slice the potatoes. Layer the potatoes over the top of the beetroot, carefully seasoning as you go - be very careful not to over do it with the salt as you will need to season every layer.

On the final layer sprinkle again with salt and pepper then drizzle over a tiny amount of oil.


Pop a lid on (the lid is necessary or the potatoes will burn before getting cooked through).  Cook in your preheated oven for about 45 minutes to an hour. 

Test the potatoes by inserting a sharp knife, they should be getting on for done, if not return the dish still covered to the oven. 

Once the potatoes are cooked through, remove the lid and again return to the oven with the lid off for about 20 minutes so the potatoes can brown and crisp up nicely.
Serve straight away while it's piping hot.

6 comments

  1. Verry tasty looking Jan! I love a nice hotpot on a cold winter's day. We have beetroot in the fridge too!

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  2. Perfect for this time of year, Jan!

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  3. I really need a mandolin slicer! What a fab idea with the beetroot. i have beetroot in my fridge right now that I'm wondering what to do with

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  4. Oooh, now that looks really good. I wonder if celeriac would double for the potato layer? I'm not supposed to eat potatoes at the moment, you see! I suppose parsnip would be another likely contender, at a pinch!

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  5. Ohhh, perfect for a bleak mid-winter night! x

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  6. My mouth is watering Jan! Hope you had a great Christmas and New Year. Love Lucie xx

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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