Beef Mince Hot Pot Food

BEEF MINCE HOT POT

Steps:

• 1. Chop the onion into small chunks and peel and slice the carrots around 1 cm thick. 2. Heat some spray oil in a large saucepan and soften the onion on medium heat. Add the sliced carrots and leave to slightly soften for a couple of minutes. 3. Add the mince to the pan and cook until browned. 4. Stir through the tomato puree and the Worcestershire sauce. 5. Add the beef stock, bring to the boil and turn the heat down to simmer for 10 mins. Add the peas with 2 mins to go. 6. Slice the potatoes into rounds no more than 1.5 cm thick, leaving the skin on. Stab each slice in the centre with a sharp knife. This helps them to cook through more quickly. 7. Tip the mince mixture into a large casserole dish and lay the sliced potatoes on top, each one slightly covering the one before. 8. Spray the tops of the potatoes with spray oil. 9. Put any leftover potato rounds onto a baking tray and spray with spray oil. 10. Put the casserole dish and the baking tray into the oven at 200 degrees (180 fan, gas mark 4) for 30 minutes or until the potatoes are browned and cooked through.

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.

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.

BEEF & BEAN HOTPOT

Steps:

• Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
• Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
• Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.