Minced Beef Hotpot
Minced beef hotpot with a layer of beetroot beneath a deliciously crispy potato topping.
Ingredients
Instructions
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.
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.
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.
Now transfer it to your dish and add a layer or two of beetroot slices all over the top.
Add the potatoes in a couple of layers and lightly sprinkle with salt. Lightly brush the potatoes with oil or melted butter.
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