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Spring beef and vegetable hotpot

Preparation time: 10 minutes
Cooking time: 1 hour, 35 minutes
Recipe image


2 tbsp olive oil
500g British grass-fed organic beef steak mince
1 large organic carrot, peeled and diced
1 organic celery stick, finely chopped
1 large organic courgette, diced
1 organic leek, finely chopped
1 organic garlic clove, finely chopped
3 tbsp organic plain flour
1 beef stock cube, made upt o 300ml
390g carton organic chopped tomatoes
1 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves, plus extra to serve
100g organic frozen peas
100g organic spinach
400g organic jersey royal potatoes, finely sliced
20g organic butter


To reduce meat content, use half the amount of mince and double the quantities of veg. Make gluten-free by using GF flour


1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. Heat the oil in a 24cm round flameproof, ovenproof casserole dish over a medium-high heat. Add the beef and cook for 6-7 mins, breaking up any chunks with a wooden spoon until the meat starts to brown.

3. Add the carrot, celery, courgette, leek and garlic and fry for 5 mins.

4. Stir in the flour and cook for 1 min before adding the stock, chopped tomatoes, Worcestershire sauce and thyme leaves. Bring to the boil and simmer, uncovered, for 3-4 mins until the mixture has thickened.
5. Remove from the heat and stir in the peas and spinach.
6. Arrange the potato slices in a layer on top of the hotpot filling, and dot over pieces of the butter. Cover the casserole lid or foil and cook in the oven for 1 hr.
7. Remove the foil and cook for a further 20 mins until the potatoes have turned golden and crisp. Remove from the oven and leave to stand for a few mins, before scattering over a few extra thyme leaves and serving.

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