Hotpot de carne moída bovina

Ingredientes

• 1 pound / 450 grams beef mince (ground beef)
• 1 cup chopped onions
• 1 cup diced carrots
• 1 cup sliced leeks
• 1 cup chopped mushrooms
• 2 to 3 large potatoes (for topping)
• 14 ounce / 400 grams canned tomatoes
• 2 tablespoons Worcestershire sauce
• 1 teaspoon paprika
• 2 cloves minced garlic
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• 2 tablespoons sunflower or other vegetable oil
• 1 cup / 240 ml beef stock (made with a stock cube)

Modo de preparo

1. 1

   Par-bake the potatoes for 20 to 30 minutes on a baking tray in a hot oven (200°C/400°F) depending on size. Alternatively microwave the potatoes for 3 to 4 minutes on full power. The potatoes should still offer slight resistance when pricked with a fork - they should not be fully cooked. Set them aside to cool.

2. 2

   Peel and chop the vegetables and mince the garlic. The vegetables should be approximately ½" or just over 1cm dice.

3. 3

   Heat the sunflower oil in a frying pan and fry the vegetables and garlic on a medium heat, stirring continually, until the onions start to turn translucent and the vegetables start to soften (about 5 minutes). Transfer the vegetables to a plate.

4. 4

   Add the beef mince to the pan and fry it until it is brown and nicely separated. You may need an additional spoonful of oil. Break up any clumps of meat with a spatula.

5. 5

   Return the vegetables to the pan and add the tomatoes, sugar, paprika, Worcestershire sauce, and salt.

6. 6

   Stir well, then cover the pan with a lid and bring to the boil then turn the heat down to a simmer and leave to cook for 30 minutes.

7. 7

   Top up with the stock if the mixture seems to be drying out. You may not need all the stock.

8. 8

   Transfer the mixture to a large casserole dish.

9. 9

   Slice the cooled potatoes into approximately ⅛ or ⅓cm slices and arrange in overlapping layers on top of the meat mixture.

10. 10

    Cover the dish with a lid or a sheet of tinfoil and bake in a hot oven (200C / 400F) for 30 minutes. Remove the lid for the last 10 minutes to allow the potatoes to brown and crisp.

11. 11

    Serve hot with additional vegetables or slices of crusty bread.