Beef and vegetable hotpot
A hearty beef and vegetable hotpot baked until the sliced potato topping turns golden and crisp. The dish shows tender beef and colourful vegetables beneath the layers, giving it a cosy, traditional, home‑cooked feel.
Equipment
- frying pan
- Slow cooker
Ingredients
- 1 tbsp vegetable oil
- 750 g stewing steak
- 1 onion, peeled and chopped
- 2 tbsp plain flour
- 700 ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 1 tsp mustard
- 1 tbsp dried rosemary
- 250 g fresh or frozen casserole mix (carrots, celery turnip, parsnip, swede)
- 2 large potatoes, peeled and thinly sliced
- salt and pepper
Instructions
- Heat the oil in a frying pan, add the beef then fry over a medium heat until brown. Scoop out with a slotted spoon and transfer to the slow cooker.
- Add the onion to the pan and fry, stirring for 5 mins or until softened. Stir in the flour, then gradually add the stock. Once all combined, add the Worcestershire sauce, tomato puree, mustard and rosemary. Season and bring to a boil, turn down and simmer
- While the sauce is simmering, add the vegetables to the slow cooker. Pour the onions and sauce into the slow cooker, season and stir.
- Cover with the potato slices, arranging them so they overlap. Sprinkle with some rosemary and salt.
- Cover and cook on a high for 6 hours.