Beef Mince & Potato Hotpot

Ingredients

Mince Filling

• 500 g lean beef mince
• 2 tbsp olive oil
• 1 large onion, grated
• 2 cloves garlic, crushed
• 2 celery stalks, finely diced
• 2 tbsp tomato paste
• 1 tbsp BlixSam Smoke Craft
• 2 tsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 250 ml beef stock
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Potato Topping

• 6 large potatoes, peeled and thinly sliced
• 2 tbsp melted butter
• 1 tsp BlixSam Garlic Melt
• Freshly ground black pepper

Method

1. Preheat the oven to 180°C and lightly grease a large ovenproof baking dish.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Add the grated onion, crushed garlic and diced celery. Cook for 4–5 minutes until softened.
4. Add the beef mince and cook until browned, breaking it up with a spoon.
5. Stir in the tomato paste, BlixSam Smoke Craft, BlixSam Grill Forge and BlixSam Garlic Melt, allowing the spices to bloom for 1 minute.
6. Pour in the beef stock and simmer for 10 minutes until slightly thickened.
7. Spoon the mince mixture evenly into the prepared baking dish.
8. Arrange the sliced potatoes over the mince, slightly overlapping each slice.
9. Brush the potatoes with the melted butter and sprinkle with the remaining BlixSam Garlic Melt and freshly ground black pepper.
10. Cover with foil and bake for 30 minutes.
11. Remove the foil and bake for a further 15–20 minutes, or until the potatoes are golden and tender.
12. Garnish with chopped fresh parsley before serving.

Serving Suggestion