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+ servings

Minced Beef Hotpot

  • Prep Time
    15 MINS
  • Cook Time
    1 HR 20 MINS
  • KCals 415
  • Carbs 46G
  • WW Points:
  • 9 Green
  • 9 Blue
  • 4 Purple
4 Servings


  • 500 g 5% Fat Minced Beef
  • 4 Carrots finely diced
  • 1 Onion finely diced
  • 1 tbsp Henderson's Relish or Worcestershire Sauce
  • 1 tsp Red Wine Vinegar
  • 1 dash Balsamic Vinegar
  • 1 pinch Fresh Thyme
  • 100 g Peas
  • 350 ml Beef Stock made up with 2 beef stock cubes
  • 800 g Potatoes peeled and sliced
  • ½ tsp Xanthan Gum
  • Sea Salt
  • Freshly Ground Black Pepper
  • Low Calorie Cooking Spray


  1. 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
  2. Pre heat the oven to 180°C

  3. Sauté the chopped onions in a large pan sprayed with some low calorie cooking spray. Cook until they start to soften

  4. Add in the mince and continue cooking for another 5 minutes. Add the carrots and cook until the mince has started to brown
  5. 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
  6. Stir in the peas, then 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
  7. Check the seasoning, then pour the thickened mince mixture into an ovenproof dish, then top with the sliced potato
  8. 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 another 25 minutes or so, until the potatoes are cooked through and golden brown
  9. Remove from the oven and serve