Ingredients

Hotpot

• 2 tbsp olive oil
• 500 g lean beef mince
• 2 tbsp BlixSam Smoke Craft
• 1 tsp BlixSam Steakhouse
• 1 tsp BlixSam Garlic Melt
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 125 ml beef stock
• 2 tbsp Worcestershire sauce
• 1 cup frozen mixed vegetables
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Potato Topping

• 800 g potatoes, peeled and thinly sliced
• 2 tbsp melted butter
• 1 cup grated Cheddar cheese

Method

1. Preheat the oven to 180°C.
2. Heat the olive oil in a large frying pan over medium heat.
3. Add the onion and cook until soft and lightly caramelised.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the beef mince and cook until browned, breaking it up with a spoon.
6. Season with BlixSam Smoke Craft, BlixSam Steakhouse and BlixSam Garlic Melt.
7. Stir in the tomato paste, grated tomatoes, beef stock and Worcestershire sauce.
8. Simmer for 10–15 minutes, then stir in the mixed vegetables and parsley. Season with salt and pepper.
9. Spoon the mince mixture into a greased ovenproof dish.
10. Arrange the sliced potatoes over the mince, overlapping slightly.
11. Brush the potatoes with melted butter and sprinkle with the grated Cheddar cheese.
12. Cover with foil and bake for 35 minutes.
13. Remove the foil and bake for a further 20–25 minutes, or until the potatoes are tender and golden brown.
14. Rest for 5 minutes before serving.

Serving Suggestion