50 mins

Ingredients for Creamy Hotpot



Currently displaying quantities in US Imperial Measurements
How to Cook Creamy Hotpot
- 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.
- 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.
Reviews of Creamy Hotpot
![]() 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. rachel (7 reviews) |
![]() 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). spainho (6 reviews) |
![]() Good hotpot recipe. It's certainly not the "classic" version, but it works fine for a quick meal. Everyone enjoyed it. danielle (2 reviews) |
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