Comforting Beef & Pork Hotpot

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to prepare a special dish, Comforting Beef & Pork Hotpot. 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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As for the number of servings that can be served to make Comforting Beef & Pork Hotpot is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Comforting Beef & Pork Hotpot estimated approx 50 mins.

To get started with this recipe, we have to first prepare a few components. You can cook Comforting Beef & Pork Hotpot using 20 ingredients and 5 steps. Here is how you cook that.

This is a real crowd pleaser. Tender meat and vegetables in a rich savoury gravy topped with crispy potatoes. Lovely served with extra veggies on the side.

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Ingredients and spices that need to be Prepare to make Comforting Beef & Pork Hotpot:

1. 400 g Maris Piper potatoes, peeled, sliced thinly into rounds,
2. 400 g lean beef steak mince,
3. 200 g lean pork mince,
4. 1 onion diced finely,
5. 5 closed cap mushrooms, chopped,
6. 1 large carrot, diced,
7. 2 sticks celery, sliced thinly,
8. 1 tbsp tomato paste,
9. 1 beef stock cube mixed with 500ml boiling water,
10. 1 tsp dried oregano,
11. 1 tsp herbes de Provence,
12. 1/2 dried sage,
13. 3 bay leaves,
14. Few drops Worcester sauce, to taste,
15. Few drops Tobasco sauce, to taste,
16. 1 tsp garlic paste,
17. 1 tbsp vegetable oil for frying
18. Sea salt and cracked black pepper to season
19. 1 tbsp cornflour mixed with 2 tbsp cold water
20. Spray oil or olive oil to coat potatoes

Instructions to make to make Comforting Beef & Pork Hotpot

1. Heat a large saucepan up over a medium heat and add 1 tbsp vegetable oil. Add the onion, carrot and celery. Fry for 6-8 minutes stirring occasionally. Add in the tomato paste, garlic and dried herbs (except the bay leaves). Stir then add the beef and pork mince. Break it up in the pan and begin to brown it off.
2. Season with salt and pepper then pour in the beef stock. Season with tobasco and Worcester sauce to taste. Add in the mushrooms and the bay leaves then bring to a simmer by turning the heat up a little.
3. In another large saucepan par boil the sliced potatoes in salted water for 4 minutes, then drain them off in a colinder. Leave them for a couple of minutes then lay them upon kitchen towel. Place more kitchen towel on top and dab off any excess water.
4. Preheat the oven to 200 (fan). Add the cornflour slurry to the beef/pork mixture and allow to thicken as it reduces down a bit. This will take a few minutes. Once it's thickened remove from the heat. Cool for a couple of minutes then pour into your oven proof dish. Lay over the sliced potatoes in a neat interlocking pattern until no gaps remain. Spray the potatoes with oil or drizzle some over the top, add a sprinkling of sea salt and black pepper.
5. Bake the hotpot on the top middle shelf for 35 minutes until the potato topping is golden and just crisp at the edges. Leave to cool for around 3 minutes then serve. Enjoy! :)

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