Minced Beef Hotpot

Not sure what to cook for dinner tonight? Give my minced beef hotpot a go, with a layer of beetroot beneath a deliciously crispy potato topping.

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Beetroot facts!

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

Beetroot and its juice offer a range of health benefits, such as improving blood flow, reducing blood pressure, and boosting 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.

Recipe top tops!

• 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; if you haven't got one, be buying one this very day!

• You will most certainly need a kitchen mandoline slicer 

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've made this a few times since!

How to make minced beef hotpot

Full recipe in the printable recipe card below 😉

Start by cooking the onion, carrots and leeks. Then add the garlic and cook for a few minutes more to take away the raw taste.

Remove the onion mixture and set aside.

Cook the minced beef until browned. Then add the tomatoes and stock, etc. I used a Knorr rich beef stock pot. Full details in the recipe card below.

Add the mixture to your dish. Top with a layer of thinly sliced ready-cooked beetroot.

Followed by a couple of layers of sliced potato.

Cover with foil and place onto the middle shelf of your preheated oven.

Serve while piping hot 😋 You might also like my Cottage Pie Recipe.

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

minced beef hotpot, minced beef hotpot recipe, beetroot, how to make hotpot

main, dinner

British

Yield: 2-4

Author: Jan Bennett

Minced Beef Hotpot

Minced beef hotpot with a layer of beetroot beneath a deliciously crispy potato topping.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

• vegetable oil
• 500g low-fat 5% minced (ground) beef
• 1 large onion - peeled and finely sliced
• 2 large carrots - peeled and sliced very thinly
• ½ a large leek - sliced, cleaned and dried on a kitchen paper towel
• 2 fat garlic cloves - peeled and finely chopped
• 2 tablespoons of tomato purée (paste in the US)
• 1 x 400g (14 oz) tin of tinned tomatoes, including the juice
• a Knorr beef stock pot - dissolved in just 200ml boiling water
• a few shakes of Worcestershire sauce
• 1 tablespoon Colemans English mustard
• a pinch of dried oregano or thyme
• ready-cooked beetroots - thinly sliced, make sure they're not in vinegar!
• 2-3 medium-sized floury potatoes - such as Maris Piper or King Edward - peeled and very thinly sliced using a mandolin slicer
• sea salt and black pepper

Instructions

Preheat the oven to 180 °C/160° fan or 325°F or Gas 4

1. Heat a small amount of oil in a large frying pan. Add the onion, carrots, and leeks, and cook over low heat. You want the veg to soften but not coloured; adding a lid will speed up the process. Keep an eye on it, stirring occasionally. Add the garlic, stir it in, and cook for about a minute or two to cook the garlic.
2. Once softened, remove and set it aside. Using the same pan, add the minced beef and cook until browned. Then add the onion mixture to the pan.
3. Add the tomato puree, stir and cook for a minute or so before adding the tomatoes, stock, Worcestershire sauce, mustard and organo. Allow it to cook, stirring occasionally, for around 20 minutes. Taste and adjust the seasoning.
4. Now transfer it to your dish and add a layer or two of beetroot slices all over the top.
5. Add the potatoes in a couple of layers and lightly sprinkle with salt. Lightly brush the potatoes with oil or melted butter.
6. Cover the dish with kitchen foil and place it on the middle shelf of your preheated oven for about an hour. Check that the potatoes are nice and soft.
7. When it’s ready, remove the foil and either turn up the oven to 230°C (210°C fan) or 450°F
8. Or, if your dish is grill-safe, slide it under the grill (broiler) for about 8 minutes until it’s golden.

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