Minced Beef Hotpot - with Beetroot

Wondering what to have for dinner tonight? Try my minced beef hotpot, featuring a layer of beetroot underneath the lovely, crispy potato topping.

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The top layer of potatoes ends up being nice and crispy, while the potatoes underneath have soaked up the lovely juices from below.

Beetroot facts

Beetroot is packed with essential nutrients and is a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C.

Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Beets were first cultivated by the Romans, and by the 19th century, they had gained significant commercial value after it was discovered they could be converted into sugar.

Beetroot belongs to the same family as chard and spinach; both the leaves and root can be eaten; the leaves have a bitter taste, whereas the round root is sweet.

Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

Anyway, on with the recipe!

Making it up as I went along and having some cooked beetroot in the fridge, I thought what a marvellous idea it would be to add beetroot to my hotpot.

Well, it worked, and I'll be making this again!

Don't underestimate how long potatoes take to cook this way unless they are cut wafer-thin!

Therefore, a mandoline slicer comes in handy so many times in the kitchen, so if you haven't got one, buy one this very day!

Full recipe in the printable recipe card below

Make the minced beef mixture.

Slice the beetroot and layer it over the top.

Now, clean the mandolin and slice the potatoes. Layer the potatoes on top of the beetroot, seasoning lightly as you go.

For the final layer, brush a small amount of oil over the top.

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

Once they’re fully cooked, remove the lid and pop them back in for about 20 minutes to get them golden and crispy. Serve immediately while they’re piping hot.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

minced beef hotpot, beef hotpot, minced beef with beetroot,

main, dinner

English

Yield: 2-3

Author: Jan Bennett

Minced Beef Hotpot

Minced beef hotpot with a layer of beetroot beneath a deliciously crispy potato topping. You will need a lidded casserole dish.

Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M

Ingredients

• olive oil
• 500g good quality (low-fat) minced beef
• sea salt and black pepper
• 1 large onion - peeled and finely sliced
• 2 fat garlic cloves - peeled and finely chopped
• a pinch of dried thyme
• 2 tablespoons of tomato purée (paste in the US)
• 1 x 400g (14 oz) tin of tinned tomatoes, including the juice
• a few shakes of Worcestershire sauce
• a Knorr beef stock cube - dissolved in just 200ml boiling water
• a dollop of English mustard
• 2 large carrots - peeled, sliced and cooked in salted boiling water until tender
• 3 medium-sized floury potatoes - such as Maris Piper or King Edward - peeled and very thinly sliced using a mandolin slicer
• 2 medium-sized cooked beetroots - thinly sliced, make sure they're not in vinegar!

Instructions

Preheat the oven to 180 °C/350 °F or Gas 4

1. Place a large frying pan over high heat, drizzle in some olive oil, and toss in the onions and garlic. Let them cook gently for about 20 minutes until they’re soft and tender.
2. Add the minced beef and break it up with a wooden spoon. Cook over medium heat until nicely browned.
3. Stir in the tomato purée and let it cook for a minute. Then sprinkle in a pinch of thyme and add the tin of tomatoes along with their juice. Let it simmer for a bit, then stir in the Worcestershire sauce, beef stock, and a spoonful of English mustard.
4. Lower the heat and let it simmer for 20–25 minutes, or until the mixture thickens. If it’s still not thick enough, simmer for another 5–10 minutes. Once it’s done, take it off the heat, transfer it to your dish, and stir in the cooked carrots. Layer the beetroot slices over the top of the minced beef mixture.
5. Layer the potatoes on top of the beetroot, seasoning lightly as you go—be careful not to add too much salt, since you’ll be seasoning each layer. For the final layer of potatoes, sprinkle with salt and pepper once more, then lightly brush a small amount of oil on top.
6. Pop a lid on (the lid is necessary or the potatoes will burn before they are cooked through). Cook in your preheated oven for about 45 minutes to an hour.
7. Check the potatoes with a sharp knife; if they’re tender, great—if not, put the covered dish back in the oven. Once they’re fully cooked, remove the lid and pop them back in for about 20 minutes to get them golden and crispy. Serve immediately while they’re piping hot.

https://www.aglugofoil.com/2012/01/minced-beef-hotpot-with-beetroot-and.html

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