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Ingredients requirements - Mince Beef Hotpot With a Twist:

1. Take 500 g - mince beef
2. Need 1 of large onion, finely sliced
3. Prepare 4 garlic cloves, finely chopped
4. You need 1 tsp for dried thyme
5. Give 1 tsp - dried basil
6. Give 1 tsp paprika
7. Get 2 tbsp - tomato puree
8. You need 1 tin (400 g) - chopped tomatoes
9. Get 1 tsp for English mustard
10. Require 2 tbsp - Worcestershire sauce
11. Give Beef stock cube, dissolved in 300ml of boiling water
12. Provide 2 medium carrots, peeled and sliced
13. Get 3-4 of potatoes, peeled and sliced very thinly
14. You need 2-3 cooked beetroot (not in vinegar), sliced thinly
15. Provide to taste of Salt
16. Need to taste of cracked black pepper
17. Take 1 cup for frozen peas
18. Need 2-3 tbsp - olive oil
19. Make ready 1 cup sliced mushrooms
20. Provide for Grated cheese as needed, optional

Mince Beef Hotpot With a Twist instructions:

1. Heat a pan over low heat with olive. Add the onions and garlic and fry gently over low heat for 20-25 minutes. Stirring occasionally.
2. Crank up the heat to medium. Add in the meat, breaking up any large chunks using the wooden spoon. Continue to fry the beef until evenly brown.
3. Add the tomato puree, paprika, thyme and basil. Season with salt and pepper. Let it cook for a couple or minutes.
4. Next add in the tomato tin, and vegetables and cook for 10 minutes. I also added any small chunks of beetroot into the pot that were too small to use to layer the mince.
5. Add the stock, Worcestershire sauce and English mustard.
6. Turn the heat down and cook down for about 40-45 minutes or until the meat is almost dry.
7. Check the seasoning is to taste. Then transfer to an ovenproof dish with lid and using the wooden spoon level the meat.
8. Layer the beetroot over the mince.
9. Then layer the potatoes. I did 3 layers of sliced potatoes with each layer I seasoned lightly with herbed salt.
10. On the last layer I seasoned well with salt and cracked black pepper and then drizzled with olive oil.
11. Cover the dish with its lid and transfer to the oven and cook for about an hour. Do check from about 50 minutes onwards as very oven differs with timings.
12. Once the potatoes are cooked, remove the lid and cook uncovered for 20-30 minutes or until the potatoes are brown and slightly crispy on the top layer.
13. If using, sprinkle with grated cheese of choice. Mature chedder and mozzarella work well. Cook until cheese is melted. Serve immediately.

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