Spicy beef hot pot


So this is something I have seen one of my work colleagues had in her lunch box. She kindly let me try it and I decided to make my own variation that is packed with tasty and nutritious vegetable and extra lean mince.
There is a very distinctive combination of flavours from sweetenes of the sweet potato, peppers and parsnip against the kick coming from chilli brought together by nice sauce from wine and stock reduction.
The dish is quick and very easy to make which is exactly what you need after you get back from work. Also if you don’t fancy chopping your parsnips and sweet potatoes you can buy already chopped mix in most of the supermarkets for under £1.

Ingredients (makes 2 portions):

250g of extra lean mince meat (I bought it in Lidl for £1.89 per pack)
Half of sweet potato – peeled and diced (around £0.60 per potato)
One large parsnip – peeled and diced (around £0.30 per parsnip)
One roquito pepper – diced (I bought mine in Lidl £1.69 for 2)
One corn on a cob – cut into half (I bought mine in Lidl £0.89 for 2)
One onion – peeled and diced (around £0.10 per onion)
One courgette – diced (around £0.30 per courgette)
200ml Beef stock (can be from oxo cube)
125ml Red wine
4 table spoons of olive oil
1 tea spoon of chilli flakes
Salt and pepper
Few drops of Worcester sauce



1. Boil hot water in a smallish pot and cook corn for about 8 minutes and leave it in the hot water until needed.

2. Pour olive oil on a hot pan and add the onion. Cook until soft and starts becoming transparent. Add chilli flakes and mince meat cook until all the meat is seared.

3. Add parsnip and sweet potato and cook for about 4 minutes then add peppers and courgette and cook for another 4 minutes then add red wine and stock. Bring everything to boil mixing occasionally and simmer gently under cover for another 15-20 minutes.

4. In the meantime you can transfer corn onto the chopping board to separate it from its cob. With the corn facing up and holding the top of the corn cob firmly, use a sharp knife to slice from top to bottom, letting the blade run right along the cob. Karnels should stay together in small groups. Add the corn karnels to the dish just few minutes before serving.

5. Serve with Worcester sauce.



About mschmidt87

Passionate about cooking, traveling and mad about gin!!

One comment

  1. Nice recipe, man!


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