Beef & Ale Hot Pot
Serves 4
Easy
Total time:
A variation of the Lancashire Hotpot recipe
Skip to ingredients
- 6 potatoes, thickly sliced
- 1 large carrots, sliced
- 1 large leek, sliced
- ý small swede, cubed
- 1 tsp parsley
- 1 tsp basil
- 1 tsp tomato puree
- 1 lb beef stew meat, cubed
- 1 onion, sliced
- 1 tbsp flour
- 150 ml beef stock
- 150 ml brown ale
- 2 tbsps butter, melted
- salt & pepper
- ý tsp Worcestershire sauce
- 1 fresh bay leaf
Method
step 1
Heat a little oil in frying pan & brown stew meat along with onions & carrots, leek & swede to soften slightly.step 2
add beef stock, worcestershire sauce, all herbs, salt & pepper, tomato puree & ale, stir adding flour to thinken and simmer for 5-10 mins.step 3
Transfer into large casserole oven dish.step 4
Blanch the sliced potatoes in a pan of boiling water for 3-5 mins, drain.step 5
Layer sliced potatoes onto beef casserole mix.step 6
Brush the potatoes with melted butter.step 7
Cover up & bake for 1 hr.step 8
Remove the hot pot from the oven.step 9
Uncover & brush the potatoes again with melted butter.Return to the oven for a further 15mins, uncovered, to brown the potatoes.step 10
Serve garnished with parsley.step 11
Tip; sprinkle grated cheddar on top of the potatoes 5 mins before cooking time is complete....yummy.
