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Beef and root veg hotpot recipe

156 ratings

Parsnips, carrots, leeks and sweet potato all combine in this hearty beef and root vegetable hotpot recipe. The perfect dish for a cold winter's day, this casserole will fill your entire house with its fragrant aromas of allspice and onions. See method

Serves 4
5mins to prepare, 2hr 15mins to cook
435 calories / serving
Freezable
Healthy
Dairy-free

Ingredients

3 tbsp rapeseed oil
400g (13oz) casserole beef, chopped
1 onion, sliced
1 leek, thickly sliced
2 carrots, chopped
1 parsnip, chopped
1 tbsp flour
½ tsp allspice
1 tbsp tomato purée
100ml (3½fl oz) red wine (optional)
600ml (1pt) beef stock
300g (10oz) passata
500g (1lb) sweet potatoes, finely sliced into rounds

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1825kj
435kcal 22%
Fat
15g 21%
Saturates
4g 18%
Sugars
16g 18%
Salt
2.1g 35%

of the reference intake
Carbohydrate 39.6g Protein 27.4g Fibre 10.3g

Method

Heat 1 tbsp of the oil in a large pan and brown the beef. You may need to do this in batches. Remove the meat from the pan and set aside. Pour 1 more tbsp of the oil into the pan and add the onion, leek, carrots and parsnip. Cook for 10-15 minutes, until softened and golden.
Return the beef to the pan and stir in the flour, allspice and tomato purée before adding the red wine, if using, beef stock and passata. Simmer gently for 45 minutes then carefully tip the mixture into a 1·5 litre (2½pt) casserole dish.
Preheat the oven to gas 4, 180°C, fan 160°C. Top the hotpot with an even layer of sweet potato slices, brush with the remaining oil and cover with a lid. Cook in the oven for 1 hour 15 minutes, until golden and the beef is tender.

See more Beef recipes

Freezing and defrosting instructions

This can be frozen, after the first 45 minutes of cooking, for up to 3 months. Defrost fully, bring to the boil and continue with the recipe.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.