Mini Hotpots with Stout
Impressive dish for entertaining, but still easy to prepare. Rich beef mince layered into stack with sweet potatoes and turnips to impress your guests.
prep time
30 mins
cook time
50 minutes
serves
4 people
Ingredients
- 450g lean beef mince
- 1 small red onion, peeled and finely diced
- 2 teaspoons English mustard
- 300ml good, hot beef stock
- 2 large sprigs fresh thyme leaves
- 100g sweetcorn kernels
- 150ml stout or brown ale
- 1-2 tablespoons instant thickening granules, optional
- 25g unsalted butter
- 2 tablespoons sunflower oil
- 450g medium sized sweet potatoes, peeled and thinly sliced
- 450g small turnips, peeled and thinly sliced
Method
- Preheat the oven to 220°C, 200°C Fan Gas Mark 7.
- Heat a large, shallow, non-stick frying pan and dry fry the mince until brown. Add the onion and cook for a further 2-3 minutes.
- Add the mustard, stock, herbs and seasoning. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. Add the sweetcorn and stout or ale and cook uncovered for a further 5 minutes. At this stage stir in the instant thickening granules, if required.
- Meanwhile, heat the butter and oil in a large, shallow frying pan and fry the sweet potato and turnip slices in batches for 3-4 minutes on each side, then drain on absorbent kitchen paper.
- Place 4 x 10cm metal cook’s rings on a foil-covered baking sheet. Line the base of each ring with a combination of sweet potato and turnip slices. Spoon over a quarter of the mince mixture equally.
- Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices.
- Bake in the oven for 10-12 minutes. Remove from the oven and using a fish slice transfer to a serving plate. Leave to rest for 2-3 minutes before removing the ring.
