Mini beef hotpots with stout


2 red onions 

4 large sprigs fresh thyme leaves 

1kg medium sized sweet potatoes 

1kg small turnips 

1.2kg lean beef mince 

1 beef stock cube 

500ml water 

2 x 15ml spoon English mustard  

Black pepper 

250g frozen sweet corn kernels 

700ml stout or brown ale 

2 x 5ml spoon cornflour 

2 x 15ml water 

25g unsalted butter 

2 x 15ml spoon sunflower oil 


Weighing scales, knife, chopping board, peeler, 2 x non-stick frying pans, mixing spoon, jug, kettle, measuring spoons, small bowl, metal spoon, kitchen towel, 4 x 10cm metal cooks rings, baking tray, oven gloves, fish slice. 


  1. Prepare the ingredients: 
    • peel and finely dice the onions; 
    • roughly chop the thyme; 
    • peel and thinly slice the potatoes; 
    • peel and thinly slice the turnip. 
  2. Heat a large, shallow, non-stick frying pan and dry-fry the mince until brown.  
  3. Add the onion and cook for a further 2-3 minutes. 
  4. Make up the stock. 
  5. Add the mustard, stock, thyme and a few twists of black pepper.  
  6. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. 
  7. Add the sweet corn and stout or ale and cook uncovered for further 5 minutes. 
  8. Mix the cornflour with the water then add to the mixture.  
  9. Heat the butter and oil in a large non-stick frying pan and fry the sweet potato and turnip slices in batches for 3-4 minutes on each side until golden brown.  
  10. Drain the slices of sweet potato and turnip on kitchen towel. 
  11. Place 4x 10cm metal cooks rings on a foil covered baking sheet. 
  12. Line the base of each ring with a combination of sweet potato and turnip slices.  
  13. Spoon over a quarter of the mince mixture equally between the four rings. 
  14. Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices. 
  15. Bake in the oven for 10-12 minutes. 
  16. Remove from the oven and using a fish slice transfer to a serving plate. 
  17. Leave to rest for 2-3 minutes before removing the ring. 

Top tips:

This dish can be served with roasted fennel with herbs and seasonal vegetables. 


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Melt, simmer and boil
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Mix, Stir & Combine
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