Holiday Hotpot

This is best served in a bowl and eaten like soup with a spoon.  Bread for dunking is essential.

Inspired by BBC Good Food magazine


  • A drizzle of olive oil
  • 500g (1lb) lean minced beef
  • 2 beef stock cubes or 4 tsp beef stock powder
  • 2 onions, each cut into eight wedges
  • 300g (10oz) carrots, roughly chopped
  • 750g (1lb 10oz) small, waxy potatoes - cut into even sized chunks
  • 2 x 400g (14oz) cans of baked beans
  • a splash of Worcestershire sauce
  • handful of roughly chopped parsley


  1. Put the kettle on to boil.
  2. Heat a large, heavy-based pan (I use a Le Creuset) on the hob. Drizzle the oil into the pan and add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes or powder and mix well.
  3. Add the prepared onions, carrots and potatoes, stir them around and then top up the pan with hot water from the kettle until the vegetables just peep above the water level slightly. Bring to the boil.
  4. Reduce the heat, cover and simmer for 25-30 mins until the vegetables are tender.
  5. Stir in the baked beans and a generous splash or two of Worcestershire sauce. Heat through.
  6. Taste and season if necessary.
  7. Scatter over the parsley, then ladle the hotpot into bowls.
  8. Serve with extra Worcestershire sauce and soft bread for dunking.

Keywords: easy, quick, midweek