Savory Mince Hotpot Recipes

EASY SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole dish or saute pan that has a tightly fitting lid. Add the onion and cook for a fry for a few minutes, then add the garlic and cook for another minute or so, until starting to turn golden.
• Add the mince to the onion to cook. It's best to do this in stages so that the mince has enough room in the pan to fry, rather than steam. Cook until all the meat is browned and there is no liquid left in the pan.
• Add the flour and stir in. Continue to cook, stirring all the time. Make sure nothing sticks to the bottom of the pan and burns.
• Add herbs, tomato puree and beef stock, together with wine and yeast/beef extract/ soy sauce / Worcestershire sauce if used. Stir briefly, and bring to a gentle simmer.
• Turn the heat right down and cover with the lid. The dish should be on a very gentle simmer. Leave for 20 minutes.
• After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen vegetables and cook for a further 5-8 minutes.
• Serve with potatoes, rice, pasta or on toast as a sloppy joe. Or allow to cool and freeze.

SHEARERS' MINCE AND POTATO HOT POT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potato slices in a medium bowl with enough water to cover.
• Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender.
• In a separate medium saucepan over medium heat, melt 1/4 cup butter, and thoroughly blend in flour. Gradually stir in milk. Cook and stir 5 minutes, or until thickened. Reduce heat, and blend Cheddar cheese into the mixture. Season with salt and pepper to taste.
• Line a medium baking dish with 1/2 the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter.
• Bake 30 to 40 minutes in the preheated oven, until lightly browned.

SAVOURY MINCE

Steps:

• Heat oil in a large saucepan, then add onion, celery and carrot and sauté for 5 minutes, or until softened. Add garlic and cook, stirring, for 30 seconds.
• Add beef mince / ground beef and cook, breaking up with a spatula or wooden spoon, for 8-10 minutes until browned.
• Add flour and stir through, then add in potato, beef stock, Worcestershire sauce, tomato paste and season with salt and pepper and stir to combine. Bring to boil, then reduce to a simmer, stirring occasionally, for 15 minutes or until potato has cooked and sauce is thickened. If the liquid evaporates too quickly before the potato cooks through, add a little more stock to the saucepan.
• Stir in peas and cook for 2-3 minutes until tender. Serve on top of toast, rice or a baked potato.

EASY BEEF HOTPOT

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

SAVORY MINCE HOTPOT

Steps:

• Preheat oven to 180 degrees Celcius.
• Par boil potatoes till semi-soft (but not too soft.
• In a large frying pan, fry the onion, garlic and carrot.
• Add mince and brown.
• Add herbs, tomato sauce, stock and water and stir through until well mixed.
• Transfer to casserole dish.
• Add frozen peas and par-cooked potato's.
• Bake in oven at 180 degrees celcius for one hour.
• Check half way through cooking and add some water if need be.