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Grid Iron Meat

Beef Mince and Potato Hot Pot

This comforting British classic combines well-seasoned minced beef, onions, and carrots beneath a crisp, golden potato topping. It’s hearty, simple, and deeply satisfying — perfect for cooler evenings and easy to prepare with everyday ingredients.

INGREDIENTS
  • 750g beef mince (preferably native breed)
  • 2 tbsp olive oil or beef dripping
  • 2 onions, finely chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato purée
  • 2 tbsp plain flour
  • 400ml beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 bay leaf
  • 800g floury potatoes (Maris Piper or King Edward), peeled and thinly sliced
  • 30g butter, melted
  • Sea salt and freshly ground black pepper
METHOD

  1. Preheat the oven to 180°C fan (200°C conventional).
  2. Brown the mince: Heat the olive oil or dripping in a large ovenproof pan over medium-high heat. Add the beef mince and cook until browned, breaking it up with a spoon. Remove and set aside.
  3. Cook the base: In the same pan, add onions and carrots. Cook gently for about 8 minutes until softened, then add the garlic and tomato purée, cooking for another minute.
  4. Build the sauce: Stir in the flour and cook for 1 minute, then pour in the stock gradually, stirring well. Add the Worcestershire sauce, thyme, bay leaf, and the browned mince. Season generously with salt and pepper. Simmer for 10–15 minutes until thickened.
  5. Assemble: Spoon the mixture into a deep baking dish, remove the bay leaf, and layer the sliced potatoes neatly on top. Brush with melted butter and season again.
  6. Bake: Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 30 minutes until the potatoes are crisp and golden on top.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sear/Sauté mode to brown the mince and cook the vegetables.
  2. Once the sauce has thickened, switch to Bake/Roast 180°C and layer the potatoes on top, brushing with butter.
  3. Cook for 30 minutes covered, then Air Crisp at 200°C for 10–15 minutes until the topping is golden.

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Native Breed Beef Mince – 500g

Richly Flavoured, Naturally Raised – Perfect for Hearty Classics

Our Native Breed Minced Beef is made exclusively from cattle raised on North Yorkshire farms, known for their deep, beefy flavour and natural marbling. Carefully ground from a selection of shoulder and flank cuts, this mince is ideal for creating comforting dishes with real depth of character – from classic cottage pies to bolognese or hand-pressed burgers.

Freshly minced beef with around 20% fat for a delicious beefy flavour.

£8.50

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Sides:

  • Buttered Savoy Cabbage with Bacon – shredded cabbage sautéed with diced smoked bacon and a touch of butter.
  • Honey-Glazed Carrots and Parsnips – roasted until caramelised, adding a sweet contrast to the savoury beef.
  • Garden Peas with Mint and Butter – simple and fresh, brightening the plate.
  • Cauliflower Cheese – for an indulgent, creamy side.
  • Braised Red Cabbage – adds sweetness and acidity to balance the richness.

Matches:

  • Herbs: Thyme, bay, parsley
  • Spices: Black pepper, nutmeg (for the potatoes)
  • Sauces: Brown gravy, red onion chutney, or mint sauce for a Yorkshire twist
  • Grains: Pearl barley can be added to the mince for extra texture and depth

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Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes (oven) or45 minutes (Ninja Foodi MAX)

Hot Tips

  • Slice the potatoes as evenly as possible for consistent crispness — a mandoline works well.
  • Add a splash of ale or red wine to the mince for a deeper flavour.
  • For extra richness, scatter grated cheddar or dripping-fried breadcrumbs over the top before the final bake.
  • Leftovers are even better the next day — reheat in the oven to restore crispness.

Pairings

Red Wine:

  • Côtes du Rhône – earthy and spicy, perfect with beef.
  • Malbec – rich and dark, complements the caramelised potatoes.
  • Rioja Crianza – soft tannins and a hint of oak suit the beef’s savouriness.

White Wine:

  • Chardonnay (oaked) – buttery and rounded, echoing the creamy potatoes.
  • Viognier – aromatic with enough body to handle the beef.
  • Pinot Gris – fruity and textural for a lighter option.

Beer & Cider:

  • Yorkshire Bitter – malty, smooth, and classic with beef dishes.
  • Brown Ale – nutty and rich, ideal with the caramelised edges of the potatoes.
  • Medium Dry Cider – cuts through the richness nicely.

Non-Alcoholic:

  • Spiced Ginger Beer – adds warmth and contrast.
  • Homemade Beef Broth or Bone Tea – nourishing and deeply savoury alongside.
  • Apple and Thyme Sparkler – a refreshing homemade cordial with sparkling water.

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