We love a quick & easy dinner, with little washing up. This Syn Free Minced Beef Hotpot is cheap, tasty, easy to make and most importantly it’s Syn free! That’s when following the Slimming World Extra Easy plan.
Hidden under the golden baked potato top is a hearty, mixture of onions, vegetables and 5% minced beef in a deep, rich gravy.
This Syn Free Minced Beef Hotpot is pretty easy to make, and if you keep reading we have a step by step guide!
What do I need to make this Syn Free Minced Beef Hotpot?
You can find the full list of ingredients in the recipe at the bottom of the post. But, here are the key ingredients to keep this Syn free!
- 5% Minced Beef
- Xanthan Gum
Packed full of the BEST quality meat we’ve ever come across (which is saying something!!). They’re also incredible value for money, working out FAR cheaper than the supermarket.
The Minced Beef they sell is British and isn’t full of white specs, which is usually an indication that the mince isn’t the best quality. It’s really rather nice!
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!
The Sunflower or Olive Oil flavours are ideal for this Syn Free Minced Beef Hotpot recipe.
Next, if you want to keep this Syn free, you need something called Xanthan Gum. Xanthan Gum is a syn free thickener and works a bit like cornflour. You add it to a liquid, and it thickens but you only need to add a little! When I say a little you use 1/4 tsp Xanthan gum in place of 1 tbsp cornflour.
How do I make this Syn Free Minced Beef Hotpot?
The first thing you need to do is part cook your potatoes for the top of the hotpot. Whilst this isn’t absolutely necessary it does cut down the time that this Syn Free Minced Beef Hotpot needs in the oven.
Place the sliced potato in a large microwavable bowl, cover with water and microwave on full power for 5 minutes. Drain them carefully and set aside.
Sauté the chopped onions in a large pan sprayed with some Frylight. Cook until they start to soften. Then add in the mince and continue cooking for another 5 minutes.
Throw in the carrots and cook until the mince has started to brown. Stir in the Henderson’s Relish, red wine vinegar, Balsamic vinegar, and thyme.
Then add the made up beef stock.
Bring to the boil and allow to simmer for 10 minutes. The liquid should reduce by about half, then stir in the peas.
Sprinkle on half of the Xanthan Gum and stir briskly to make sure it’s mixed in thoroughly and there are no lumps.
If the mince is still a bit too thin add some more Xanthan Gum.
Check the seasoning, then pour the thickened mince mixture into an ovenproof dish, then top with the sliced potato and season.
Season the potato with some sea salt and freshly ground black pepper, then cover with some foil and cook for about 35 minutes. Remove the foil and return to the oven for until the potatoes are cooked through and golden brown.
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