One Pot Minced Beef Hotpot

• Produce

  • 2 Carrots, large
  • 2 Onions, large
  • 2 Parsnips
  • 1 cup Peas, frozen
  • 500 g Potatoes
  • 275 g Swede

• Canned Goods

  • 500 ml Beef stock

• Condiments

  • 1 tbsp Cream of horseradish sauce
  • 4 shakes Worcestershire sauce

• Baking & Spices

  • 2 tbsp Plain flour
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 15 g Butter or 1 tbsp oil
  • 3 tbsp Rapeseed oil

• Frozen

  • 400 g Beef shin or casserole, steak

Found on fabfood4all.co.uk

Description

Ingredients

• 3 tbsp Rapeseed Oil
• 2 Large onions, diced
• 400g Beef shin or casserole steak, minced
• 275g Swede, diced
• 2 Large carrots, chopped
• 2 Parsnips, chopped
• 1 Cup frozen peas
• 2 tbsp Plain flour
• 500 mls Beef stock
• 4 shakes of Worcestershire Sauce
• 1 tbsp Cream of horseradish sauce
• 500g Potatoes, peeled and thinly sliced
• 15g Melted butter or 1 tbsp oil (for glazing potatoes)
• Salt and freshly ground pepper

Directions

• In a large oven proof pan (I used cast iron) heat the oil over a medium heat and sweat the onions under a lid until tender, stirring occasionally (about 8 minutes).
• Push the onions to the outside, turn the heat up a little, add the mince and fry until browned all over.
• Add another tbsp of oil then add all the chopped vegetables and fry for a couple of minutes stirring.
• Next add the flour and cook for a further minute, stirring.
• Preheat oven to 180ºC.
• Add the beef stock, Worcestershire sauce, horseradish sauce, seasoning and peas, bring to the boil and simmer for 5 minutes.
• Take off the heat, lay overlapping potato slices on top and then brush with melted butter or oil.
• Replace the lid and bake for 1 hour.
• Remove lid and place under a hot grill until potatoes start to go golden (about 8 minutes).
• Serve on its own or with some crusty bread.