Beef Hot Pot
Beef Hot Pot
This is a delicious twist on the traditional hot pot. It is like Shepherd's pie meets hot pot!
SuperValu Irish Beef Mince
Supervalu Organic Carrots
From The Store Cupboard
SuperValu Irish Creamery Butter
SuperValu Olive Oil
SuperValu Whole Black Peppercorns
Preheat the oven to 190°C/375°F/Gas Mark 5.
Begin by finely dicing the onion, garlic and carrot.
Heat a large saucepan with a little oil and add in the diced vegetables and sauté on a low heat for 4-5 minutes until they are beginning to soften.
Next add in the minced beef and cook this for 4-5 minutes until the beef is browned off.
Season lightly at this stage.
Next add in the plain flour and use this to dry up any juices that are on the pan.
In a separate pan bring the beef stock to a gentle boil.
Stir the boiled stock into the floured beef mixture and stir continuously until the mixture thickens, ensuring that no lumps form during the process.
Continue to cook for 3-4 minutes and check the seasoning.
Add the Worcestershire sauce at this stage if using.
Transfer the beef and vegetable mixture to a medium sized casserole dish at this stage.
Peel and thinly slice the potatoes and arrange these on top of the beef and vegetable mixture with each potato slice slightly overlapping the previous one.
Brush the entire top of the Hotpot with the melted butter, which will give a nice shine and glaze to the potatoes.
Transfer the hot pot to the oven for approximately 30-35 minutes until the potatoes are tender and the entire mixture is bubbling.
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