50 mins
Creamy Hotpot Recipe

Creamy Hotpot

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

A traditional hotpot is a complete mixture of meat and vegetables that is cooked for many hours. Here, however, is a quicker and simpler way to make a meat and vegetable dish in less than an hour.

      Preparation Time: 20 Minutes

      Cooking Time: 30 Minutes

Ingredients for Creamy Hotpot

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
lean minced beef (ground beef)
1 tablespoon
duck or goose fat
10oz can
condensed celery soup
7 fl oz
1 teaspoon
Worcestershire sauce
large potatoes
salt and pepper


How to Cook Creamy Hotpot

  1. Peel the potatoes and cut them into thin slices. Peel and chop the onion. Place the minced beef and chopped onion into a frying pan with the duck (or goose) fat and fry gently, stirring regularly, for about 5-10 minutes until the meat is well browned. Drain off any fat either using a slotted spoon or pouring the contents of the pan into a sieve (strainer) or colander for a few moments, then returning them to the pan. Add the soup, milk and Worcestershire sauce and stir well.
  2. Simmer the mixture gently for 5 minutes, stirring occasionally, then place it into a 2 pint (1.2 ltr) ovenproof dish. Top the mixture with the potato slices and bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 30 minutes until the potatoes are tender.

If you like your potatoes golden brown, pour a little melted butter over them after cooking, and brown quickly under a hot grill.
Print Kitchen-Friendly View

Reviews of Creamy Hotpot

Rating 4 out of 5 - Many cooks will make this recipe again November 08 2014
This recipe made a good tasting hotpot in a fraction of the time it would normally take. In fact, the idea of using a condensed soup as the "gravy" makes me think I could use other soups like Classic Beef Broth or Beef & Vegetable Condensed Soup instead, to vary the flavour. The whole family like this one and for me it allowed me to prepare a hotpot in a quick time.
(7 reviews)
Rating 3 out of 5 - Many cooks will make this recipe again March 22 2014
I found it a bit too "liquid". If I do it again, I would probably reduce the milk to half. The taste was good (I particularly like the idea of using acelery soup).
(5 reviews)
Rating 3 out of 5 - Many cooks will make this recipe again November 26 2013
Good hotpot recipe. It's certainly not the "classic" version, but it works fine for a quick meal. Everyone enjoyed it.
(2 reviews)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

76 Romantic Dinners
76 Romantic Dinners

Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.

43 Poultry & Game Birds
43 Poultry & Game Birds

Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.

20 Chinese Meals for Everyone
20 Chinese Meals for Everyone

Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.

Other Beef Recipes

Simple Roast Beef
Simple Roast Beef

Roast Beef varies only by the quality of the beef you purchase. Prime rib is cut from the forequarter and this succulent beef is ideal for roasting

Veal Kidneys in Madeira Sauce (Rognons de Veau)
Veal Kidneys in Madeira Sauce (Rognons de Veau)

This particular dish is a real favourite of both my wife and myself. Quite often, in a restaurant, we will both choose the same dish - Rognons de Veau

Springtime Brisket Roast
Springtime Brisket Roast

Springtime Brisket Roast uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight.


By accessing this site, you agree to our Terms and Conditions. Please read them. up