Shearers' Mince and Potato Hot Pot
Shearers' Mince and Potato Hot Pot is a classic farmhouse casserole made with seasoned minced beef, onions, carrots, garlic, rich beef gravy, and layers of thinly sliced potatoes baked until golden and tender. This comforting one-pan meal is perfect for family dinners, meal prep, or cozy winter evenings. The slow baking process creates a flavorful filling beneath a beautifully crisp potato topping, making every bite hearty and satisfying. Easy to prepare and budget-friendly, this traditional hot pot is a timeless recipe that delivers homemade comfort with every serving.
Ingredients
For the Meat Filling
- 2 tablespoons olive oil
- 1½ pounds (700 g) lean ground beef (minced beef)
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Potato Topping
- 2 pounds (900 g) Yukon Gold or Maris Piper potatoes, peeled and thinly sliced
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- Salt and black pepper
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced beef and cook until browned, breaking it into small pieces.
- Stir in the onion, carrots, celery, and cook for about 5 minutes until softened.
- Add the garlic and cook for 1 minute.
- Mix in the tomato paste and flour, stirring well.
- Gradually pour in the beef stock while stirring continuously.
- Add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
- Simmer the mixture for 10–15 minutes until the gravy thickens.
- Remove the bay leaf and transfer the meat mixture into the prepared baking dish.
- Arrange the potato slices in overlapping layers over the meat.
- Brush the potatoes with melted butter and olive oil. Season lightly with salt and pepper.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 25–30 minutes, until the potatoes are golden, crisp around the edges, and tender.
- Allow the hot pot to rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Yukon Gold or Maris Piper potatoes create the best texture.
- Lean minced beef prevents excess grease.
- Homemade beef stock enhances the flavor.
- Thin potato slices cook more evenly.
- Let the hot pot rest before serving for cleaner portions.
- Fresh herbs provide the best aroma and taste.
- Leftovers are delicious the next day.
- Freeze individual portions for convenient future meals