Minced Beef and Onion Hotpot?

1. Firstly boil or steam the peeled potatoes until just cooked, leave to cool (preferably overnight).

2. Chop an onion and clove of garlic finely. Fry in a little oil until softened.

3. Add the minced beef to the pan and toss around until it changes colour & breaks up.

4. Drain off all of the fat & juices. Add enough cold water to cover and season well with salt & pepper. Crumble in a beef Oxo cube, a dash of tomato ketchup, Worcesterhire sauce and a couple of tablespoons of tomato puree. Simmer gently for 45 minutes to an hour (with the lid off).

5. Towards the end of the cooking period add a little more water (or red wine) if needed. Check the seasoning and add some chopped fresh herbs.

6. Spoon the minced beef into a casserole or pie dish. Slice the potatoes and lay over the top.

7. Brush over some melted butter or sprinkle with grated cheese.

8. Bake in a medium hot oven for about 30 minutes until bubbling & golden brown on top.

ENJOY!

Minced Beef Hotpot

400 g mincemeat (I use lean mince)

1 large onion (sliced and diced)

4 garlic cloves (crushed)

1 large carrot (sliced)

1 cup peas

4 potatoes (halfed or quartered depending on size)

2 teaspoons chicken stock

1 cup water

1 tablespoon oregano

1 tablespoon basil

1 tablespoon mixed herbs

Preheat oven to 180 degrees Celcius.

Par boil potatoes till semi-soft (but not too soft.

In a large frying pan, fry the onion, garlic and carrot.

Add mince and brown.

Add herbs, stock and water and stir through until well mixed.

Transfer to casserole dish.

Add frozen peas and par-cooked potato's.

Bake in oven at 180 degrees celcius for one hour.

Check half way through cooking and add some water if need be.

Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.

There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then covered with sliced potato or pastry. The type of meat to be used in a true Lancashire hotpot is a matter of some controversy, with many being of the opinion that it should be lamb (with optional lamb kidneys) and some thinking it should be beef. As much food can be added as will fit in the pot.

Flavour can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks, though some recipes rely on a well sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.

The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe formerly included oysters at one point, when they used to be more affordable. Pickled red cabbage is often served as an accompaniment.

Thats Wikepedia's view my recipe is :-

1lb of beef mince cooked until brown in oil to which is added 1lb of chopped carrots(1/2" square) 4 small whole onions and 1 chopped large onion and 1/2lb of diced (1") turnip the whole lot covered by 1 pint of Oxo stock and cooked for 10 minutes until veg has softened.The whole lot is then placed in an earthenware pot and layered with overlapping (uncooked)slices of potato to cover the stew. This is then placed in a gas oven at mark 4-5 for 1-11/2 hours.

Eaten with red cabbage and brown sauce it is quite delicious.

Fry your mince until it's all brown. I usually lightly fry my onions too. Chop the carrots and open a tin of chopped tomatoes. Add mushrooms and celery too if you have them. Put it all in an oven proof dish.

Boil the kettle and crumble an oxo or two over the mixture, cover with water and add a little salt or worcestershire sauce.

Put it in the oven - preferably with a lid. I like to cook it long and slow to give the carrots time to soften and the meat time to tenderise. About 140 / 150 for an hour or two.

Thinly slice the potatoes and plunge into boiling water for about 5 minutes. Drain well, take the casserole out of the oven and layer the potatoes. Put back in the oven on about 180 for 10 - 15 minutes.

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cut into cubes about 2-3 chicken breasts and marinade them in garlic and a little white table wine sautee an onion with a little olive oil and add garlic chopped up near the end, now add the chicken cubes to this with salt and seasonings and brown slightly then add chicken stock enough to cover the chicken and boil this till chicken is nearly falling apart then add carrots and some peas when they are all done add a little cornstarch enough to make a gravy out of the broth set aside most of the gravy the easiest crust is store bought i like the pillsbury 1 all you do is add a couple spoons cold water roll out crust it does not have to be perfect or thin the thicker the better anyway place chicken mix into a baking dish and cover it with the crust and bake till golden brown serve with your homemade gravy on top!

All the recipes above are fine I'm sure. I usually add a touch of marmite, but depends on your taste.

If you want to get your girls *really* into it, why don't you make individual dishes, and you have a friendly competition on layering the potatoes on top, to make faces, animals, shapes, whatever. You can use blob's of tomato sauce on top to do eyes and noses. That should add the required degree of fun into the affair and it will taste all the much better for a giggle. He, he!

fruit grows on shrub or vines and fresh vegetables grow in the land.