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Creamy Hotpot

Ready in 50 mins

Recipe by Graham 

A traditional hotpot is a complete mixture of meat and vegetables that is cooked for many hours. Here, however, is a quicker and simpler way to make a meat and vegetable dish in less than an hour.

Preparation Time

20 Minutes

Cooking Time

30 Minutes

Ingredients for Creamy Hotpot

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 lb lean minced beef (ground beef)
1 onion
1 tablespoon duck or goose fat
10oz can condensed celery soup
7 fl oz milk
1 teaspoon Worcestershire sauce
3 large potatoes
  salt and pepper

How to Cook Creamy Hotpot

  1. Peel the potatoes and cut them into thin slices. Peel and chop the onion. Place the minced beef and chopped onion into a frying pan with the duck (or goose) fat and fry gently, stirring regularly, for about 5-10 minutes until the meat is well browned. Drain off any fat either using a slotted spoon or pouring the contents of the pan into a sieve (strainer) or colander for a few moments, then returning them to the pan. Add the soup, milk and Worcestershire sauce and stir well.
  2. Simmer the mixture gently for 5 minutes, stirring occasionally, then place it into a 2 pint (1.2 ltr) ovenproof dish. Top the mixture with the potato slices and bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 30 minutes until the potatoes are tender.
GRAHAM'S HOT TIP:
If you like your potatoes golden brown, pour a little melted butter over them after cooking, and brown quickly under a hot grill.