This One Pot Minced Beef Hotpot is a hearty, family-friendly dish made for cozy nights. Tender minced beef, soft potatoes, sweet carrots, and peas simmer together in a rich, savoury broth, all in a single pot. It’s fuss-free, comforting, and perfect when you want a warming meal on the table with minimal washing up.
Ingredients
- 500 g minced beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté for 2–3 minutes until the onion is soft and translucent.
- Add the minced beef to the pot, breaking it apart with a wooden spoon. Cook for 5–7 minutes, or until well browned. Drain off any excess fat if needed.
- Stir in the diced carrots and potatoes. Cook for 5 minutes, stirring occasionally, so they begin to soften around the edges.
- Add the tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Stir well, then bring the mixture up to a gentle boil.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 25–30 minutes, or until the potatoes and carrots are tender and the flavours have melded together.
- In the last 5 minutes of cooking, stir in the frozen peas and let them heat through. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve the hotpot in warm bowls, garnished with freshly chopped parsley.
Variation
- Swap the minced beef for minced turkey or chicken for a lighter, leaner version. Use chicken stock instead of beef stock and adjust seasoning to taste.
- Make it extra veg-packed by adding diced celery, parsnips, or a handful of chopped mushrooms along with the carrots and potatoes.
- Turn it into a cheesy topped hotpot: transfer to an ovenproof dish, top with thinly sliced potatoes and grated cheese, then bake until the top is golden and bubbling.
Cooking Notes
- Brown the mince well; this step adds a lot of flavour, so avoid overcrowding the pan and let it colour properly before adding liquids.
- Keep the simmer gentle once the broth is added—too vigorous a boil can cause the vegetables to break up and the liquid to evaporate quickly.
- Cut the potatoes and carrots into evenly sized pieces so they cook at the same rate and stay tender without turning mushy.
Serving Suggestions
- Serve with crusty bread or buttered rolls to soak up the savoury broth.
- Pair with a simple green side salad or steamed green beans for extra freshness and colour.
- For extra comfort, spoon the hotpot over a small mound of creamy mashed potatoes or serve with buttered new potatoes on the side.
Tips
- Prep all your vegetables before you start cooking so the recipe flows quickly and smoothly.
- Taste and season at the end; the broth reduces slightly as it simmers, which can concentrate both flavour and salt.
- Make a double batch and freeze in portions—this hotpot reheats very well for quick future dinners or work lunches.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 24 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this hotpot ahead of time?
Yes, it keeps well in the fridge for up to 3 days. Cool completely, store in an airtight container, and reheat gently on the hob or in the microwave until piping hot. - Can I freeze One Pot Minced Beef Hotpot?
Yes. Cool fully, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating. - How can I thicken the hotpot if it’s too brothy?
Simmer uncovered for a few extra minutes, or stir in a slurry of 1 teaspoon cornflour mixed with 1 tablespoon cold water and cook until slightly thickened. - Can I make this gluten free?
Yes—ensure your beef broth and Worcestershire sauce are certified gluten free, and the rest of the ingredients are naturally gluten free.
Conclusion
This One Pot Minced Beef Hotpot brings together tender beef, hearty vegetables, and a rich, savoury broth in one simple pan. It’s ideal for busy evenings when you want maximum comfort with minimum effort. Make it once, and it’s sure to become a regular in your cosy, cold-weather dinner rotation.
Print
One Pot Minced Beef Hotpot
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This One Pot Minced Beef Hotpot is a hearty, family-friendly dish made for cozy nights. Tender minced beef, soft potatoes, sweet carrots, and peas simmer together in a rich, savoury broth, all in a single pot. It’s fuss-free, comforting, and perfect when you want a warming meal on the table with minimal washing up.
Ingredients
Scale
- 500 g minced beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté for 2–3 minutes until the onion is soft and translucent.
- Add the minced beef to the pot, breaking it apart with a wooden spoon. Cook for 5–7 minutes, or until well browned. Drain off any excess fat if needed.
- Stir in the diced carrots and potatoes. Cook for 5 minutes, stirring occasionally, so they begin to soften around the edges.
- Add the tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Stir well, then bring the mixture up to a gentle boil.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 25–30 minutes, or until the potatoes and carrots are tender and the flavours have melded together.
- In the last 5 minutes of cooking, stir in the frozen peas and let them heat through. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve the hotpot in warm bowls, garnished with freshly chopped parsley.
Notes
- Use lean minced beef (5–10% fat) if you prefer a lighter hotpot; richer mince will give a deeper flavour but more fat.
- You can swap regular potatoes for waxy potatoes if you like them to hold their shape better.
- If your broth reduces too much, add a splash of hot water or extra stock towards the end to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, One Pot
- Cuisine: British-inspired, European
Nutrition
- Serving Size: 1 portion (about 1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 5 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 17 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 26 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 24 g (approx.)
- Cholesterol: 75 mg (approx.)
Keywords: one pot minced beef hotpot, easy minced beef recipe, family dinner, weeknight hotpot, stovetop beef hotpot