Mini Beef Mince Hotpots with Stout. Rich beef mince layered into stack with sweet potatoes and turnips.

Mini Hotpots with Stout

Time to prepare: 
30 minutes
Cooking time: 
50 minutes

Impressive dish for entertaining, but still easy to prepare. Rich beef mince layered into stack with sweet potatoes and turnips to impress your guests.

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  • 450g/1lb lean beef mince
  • 1 small red onion, peeled and finely diced
  • 10ml/2tsp English mustard
  • 300ml/½pint good, hot beef stock
  • 2 large sprigs fresh thyme leaves
  • Salt and freshly milled black pepper
  • 100g/4oz sweetcorn kernels
  • 150ml/¼pint stout or brown ale
  • 15-30ml/1-2tbsp instant thickening granules, optional
  • 25g/1oz unsalted butter
  • 30ml/2tbsp sunflower oil
  • 450g/1lb medium sized sweet potatoes, peeled and thinly sliced
  • 450g/1lb small turnips, peeled and thinly sliced
  1. Preheat the oven to Gas mark 7, 220°C/425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Place 4x10cm/4inch 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.
  6. Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices.
  7. 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.