Beef & Guinness Hotpot
Beef & Guinness Hotpot
Carrots, Sage, Onion & Sliced Potato Topping
Ingrediënten
- 4 carrots
- 165 g jarred silverskin pickled onions
- 500 g lean beef or veggie mince
- 1 bunch of sage 20g
- 1 heaped tablespoon blackcurrant jam
- 800 g potatoes
- 220 ml Guinness
- 1 litre veg or chicken stock
Instructies
- Preheat the oven to 180°C.
- Wash the carrots, cut into 3cm chunks, and place in a large shallow non-stick casserole pan on a high heat with 1 tablespoon of olive oil.
- Fry for 5 minutes, or until golden, stirring regularly.
- Drain and add the pickled onions, then add the mince in chunks.
- Cook for 15 minutes, stirring regularly.
- Halfway through, tear in the sage leaves, then add a pinch of sea salt and black pepper, and the jam, letting everything get dark, sticky and caramelized.
- Meanwhile, scrub the potatoes.
- Chop 200g of potato, place in a blender, and blitz with the Guinness until smooth.
- Pour the mixture into the pan, letting it cook away and thicken, then add the stock.
- Bring to the boil while you cut the remaining potatoes into slices just under ½cm thick.
- Once boiling, turn the heat off and gently arrange the potatoes on the surface of the stew, so it’s completely covered.
- Drizzle with 1 tablespoon of oil and carefully transfer to the oven to cook for 1 hour, or until the potatoes are golden, crisp and cooked through.
