Savory Mince Hotpot
Cozy up with this hearty Savory Mince Hotpot, a comfort food classic that’s perfect for family dinners or chilly evenings. This recipe layers a rich and flavorful ground beef or lamb filling, infused with aromatic thyme, Worcestershire sauce, and tender vegetables like carrots, celery, and peas. Topped with golden, buttery slices of russet potatoes and an optional sprinkle of Parmesan cheese, this hotpot delivers irresistible textures and layers of taste in every bite. Ready in just 1 hour 20 minutes and baked to perfection, it serves a crowd-pleasing four portions. Whether you're looking for a comforting casserole or a hearty one-pan dinner, this dish offers a delicious balance of protein, vegetables, and satisfying carbohydrates. Serve it warm, straight from the oven, for a wholesome, savory meal that's sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 2 medium celery stalk, diced
- 2 cloves garlic cloves, minced
- 500 grams ground beef or lamb
- 2 tablespoons tomato paste
- 300 milliliters beef or vegetable stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 100 grams frozen peas
- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery, and sauté for 5 minutes until softened.
Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the ground beef or lamb, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
Mix in the tomato paste and cook for 2 minutes to develop flavor.
Pour in the beef or vegetable stock and Worcestershire sauce, then stir in the fresh thyme. Simmer for 10 minutes, allowing the mixture to thicken.
Add the frozen peas, season with salt and pepper, and remove from heat.
Transfer the meat filling to a baking dish and spread it evenly.
Layer the sliced potatoes over the filling, overlapping slightly to create a shingled effect.
Brush the potato slices with melted butter and sprinkle with additional salt and pepper. If desired, top with grated Parmesan cheese for extra flavor.
Bake in the preheated oven for 35-40 minutes, or until the potatoes are golden and crisp on top.
Let the hotpot rest for 5 minutes before serving. Serve warm for a hearty and satisfying meal.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 35.3 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1020 mg | 78% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 8537 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
