British Mince and Potato Hotpot recipe
A comforting British hotpot with savoury beef mince, tender potatoes and sweet carrot simmered in rich beef stock, then baked until the top is golden at the edges.
70 min · Medium · British Jump to method
Ingredients
- 500g Beef Mince
- 700g Potatoes
- 1 large Onion
- 2 Carrot
- 500ml Beef Stock
- 1 tbsp Plain Cooking Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 20g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 544 kcal |
| Protein | 29 g |
| Carbohydrates | 42 g |
| Fat | 29 g |
| Saturated fat | 11 g |
| Fibre | 5.8 g |
| Sugar | 5.5 g |
| Sodium | 1060 mg |
Why this works
A hearty, energy-dense hotpot with good protein, but relatively high in saturated fat and sodium due to beef mince, butter, stock and added salt.
Good protein content. Beef mince provides around 29g protein per serving, supporting muscle maintenance and satiety.
Source of key micronutrients. Beef and vegetables contribute iron, zinc, vitamin B12, beta-carotene and potassium.
Sodium and saturated fat are notable. The added salt, beef stock, butter and mince make this dish relatively high in sodium and saturated fat.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Heat 1 tbsp plain cooking oil in a large ovenproof frying pan or casserole over a medium heat. Add the onion and carrot and cook for 8 minutes, stirring occasionally, until softened.
- Add the beef mince and cook for 6–8 minutes, breaking it up with a spoon, until browned all over.
- Pour in the beef stock, season with salt and black pepper, and simmer for 10 minutes until slightly reduced.
- Meanwhile, peel the potatoes and slice them thinly.
- Arrange the potato slices over the mince mixture in overlapping layers. Dot with the butter and season the top lightly with salt and black pepper.
- Cover and bake for 30 minutes, then uncover and bake for a further 15 minutes until the potatoes are tender and the top is lightly golden.
- Leave to stand for 5 minutes before serving.
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