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Spring beef and vegetable hotpot recipe

Spring beef and vegetable hotpot recipe

21 ratings

Try this lighter take on a classic hotpot recipe, packed with peas, spinach and courgette as well as the traditional mince beef and using just organic ingredients. This easy midweek dinner recipe is topped with sliced crispy new potatoes and fresh thyme for extra flavour. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 35 mins to cook
  • 569 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 500g pack organic beef steak mince
  • 1 large organic carrot, peeled and diced
  • 1 organic celery stick, finely chopped
  • 1 large organic courgette, diced
  • 1 organic leek, finely chopped
  • 1 organic garlic clove, finely chopped
  • 3 tbsp organic plain flour
  • 1 beef stock cube, made up to 300ml
  • 390g carton organic chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme leaves, plus extra to serve
  • 100g organic frozen peas
  • 100g organic spinach
  • 400g organic baby potatoes, finely sliced
  • 20g organic butter
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

    2380kj
    569kcal     28%

  • Fat

    32g 46%

  • Saturates

    12g 62%

  • Sugars

    13g 14%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 39.1g Protein 33.1g Fibre 6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a 24cm round flameproof, ovenproof casserole dish over a medium-high heat. Add the beef and cook for 6-7 mins, breaking up any chunks with a wooden spoon until the meat starts to brown. Add the carrot, celery, courgette, leek and garlic and fry for 5 mins.
  2. Stir in the flour and cook for 1 min before adding the stock, chopped tomatoes, Worcestershire sauce and thyme leaves. Bring to the boil and simmer, uncovered, for 3-4 mins until the mixture has thickened. Remove from the heat and stir in the peas and spinach.
  3. Arrange the potato slices in a layer on top of the hotpot filling, and dot over pieces of the butter. Cover the casserole lid or foil and cook in the oven for 1 hr.
  4. Remove the foil and cook for a further 20 mins until the potatoes have turned golden and crisp. Remove from the oven and leave to stand for a few mins, before scattering over a few extra thyme leaves and serving.

See more Pie recipes

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

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