The ColleysFamily recipe collection
Meatball hotpot with rich gravy and golden sliced potato topping

Hearty family favourite

Meatball Hotpot

with rich onion gravy and golden sliced potatoes

Browned beef meatballs and vegetables in rich onion gravy, topped with overlapping slices of potato and baked until tender and golden.

Serves4
Prep25 mins
Cook55 mins
LevelEasy

Method

  1. Heat the oven to 200C/180C fan. Put the beef mince, breadcrumbs, egg, thyme and a good seasoning of salt and black pepper in a bowl. Mix gently and roll into 16-20 meatballs.

  2. Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.

  3. Add the onion and carrots to the same pan and cook for 6-8 minutes until starting to soften. Stir in the tomato puree and flour and cook for 1 minute.

  4. Gradually pour in the beef stock while stirring, then add the Worcestershire sauce. Bring to a simmer and cook for 3-4 minutes until the gravy thickens slightly.

  5. Return the meatballs to the pan, stir in the frozen peas and simmer for 3 minutes. Transfer the filling to a large ovenproof casserole dish.

  6. Arrange the potato slices over the top in overlapping rows. Brush with the melted butter and season with a little salt and black pepper.

  7. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 25-30 minutes until the potatoes are tender, crisp at the edges and golden. Check the meatballs are cooked through before serving.

Meatball MealsFamily Dinners

You may also like

Meatballs  •  Potatoes  •  Comfort food

Meatball Hotpot

with rich onion gravy and golden sliced potatoes

Serves 4Prep 25 minsCook 55 minsEasy

Ingredients

  • 500g beef mince
  • 50g fresh breadcrumbs
  • 1 egg
  • 1 tsp dried thyme
  • Salt and black pepper
  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 carrots, sliced
  • 1 tbsp tomato puree
  • 1 tbsp plain flour
  • 450ml beef stock
  • 1 tbsp Worcestershire sauce
  • 100g frozen peas
  • 800g Maris Piper or other floury potatoes, peeled and thinly sliced
  • 25g butter, melted
Cook's noteSlice the potatoes as evenly as possible so they cook at the same rate; a mandoline is useful if you have one. The meatball and gravy filling can be made earlier in the day, cooled and refrigerated, then topped with potato before baking.

Method

  1. Heat the oven to 200C/180C fan. Put the beef mince, breadcrumbs, egg, thyme and a good seasoning of salt and black pepper in a bowl. Mix gently and roll into 16-20 meatballs.
  2. Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.
  3. Add the onion and carrots to the same pan and cook for 6-8 minutes until starting to soften. Stir in the tomato puree and flour and cook for 1 minute.
  4. Gradually pour in the beef stock while stirring, then add the Worcestershire sauce. Bring to a simmer and cook for 3-4 minutes until the gravy thickens slightly.
  5. Return the meatballs to the pan, stir in the frozen peas and simmer for 3 minutes. Transfer the filling to a large ovenproof casserole dish.
  6. Arrange the potato slices over the top in overlapping rows. Brush with the melted butter and season with a little salt and black pepper.
  7. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 25-30 minutes until the potatoes are tender, crisp at the edges and golden. Check the meatballs are cooked through before serving.
Meatball Hotpot • The Colleys family recipe collectionServes 4