Recipe of Perfect Mince Beef Hotpot With a Twist
Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, Mince Beef Hotpot With a Twist. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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To begin with this recipe, we have to prepare a few ingredients. You can have Mince Beef Hotpot With a Twist using 20 ingredients and 13 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Mince Beef Hotpot With a Twist:
- 500 g mince beef
- 1 large onion, finely sliced
- 4 garlic cloves, finely chopped
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp paprika
- 2 tbsp tomato puree
- 1 tin (400 g) chopped tomatoes
- 1 tsp English mustard
- 2 tbsp Worcestershire sauce
- Beef stock cube, dissolved in 300ml of boiling water
- 2 medium carrots, peeled and sliced
- 3-4 potatoes, peeled and sliced very thinly
- 2-3 cooked beetroot (not in vinegar), sliced thinly
- to taste Salt
- to taste cracked black pepper
- 1 cup frozen peas
- 2-3 tbsp olive oil
- 1 cup sliced mushrooms
- Grated cheese as needed, optional
Instructions to make to make Mince Beef Hotpot With a Twist
- Heat a pan over low heat with olive. Add the onions and garlic and fry gently over low heat for 20-25 minutes. Stirring occasionally.
- Crank up the heat to medium. Add in the meat, breaking up any large chunks using the wooden spoon. Continue to fry the beef until evenly brown.
- Add the tomato puree, paprika, thyme and basil. Season with salt and pepper. Let it cook for a couple or minutes.
- Next add in the tomato tin, and vegetables and cook for 10 minutes. I also added any small chunks of beetroot into the pot that were too small to use to layer the mince.
- Add the stock, Worcestershire sauce and English mustard.
- Turn the heat down and cook down for about 40-45 minutes or until the meat is almost dry.
- Check the seasoning is to taste. Then transfer to an ovenproof dish with lid and using the wooden spoon level the meat.
- Layer the beetroot over the mince.
- Then layer the potatoes. I did 3 layers of sliced potatoes with each layer I seasoned lightly with herbed salt.
- On the last layer I seasoned well with salt and cracked black pepper and then drizzled with olive oil.
- Cover the dish with its lid and transfer to the oven and cook for about an hour. Do check from about 50 minutes onwards as very oven differs with timings.
- Once the potatoes are cooked, remove the lid and cook uncovered for 20-30 minutes or until the potatoes are brown and slightly crispy on the top layer.
- If using, sprinkle with grated cheese of choice. Mature chedder and mozzarella work well. Cook until cheese is melted. Serve immediately.
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