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Dinner recipe · from the recipe book

Beef and Potato Hotpot with Oat Crumb

Thin layers of tender potato and savory thyme-scented ground beef baked in a rosemary herb broth under a crisp, buttery oat and Parmesan crumb.

Beef and Potato Hotpot with Oat Crumb

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • 3½ medium750 gRusset potatoesscrubbed and sliced 1/8 inch thick
  • 1½ medium160 gYellow oniondiced
  • 2½ medium150 gCarrotsdiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 2 tbsp15 gAll-purpose flour
  • 2¼ cups480 gReduced-sodium beef broth
  • 1¾ tsp10 gWorcestershire sauce
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 cup130 gGreen peas, frozen
  • 2¼ tsp10 gOlive oil
  • ⅔ cup50 gOld-fashioned rolled oats
  • ¼ cup grated25 gGrated Parmesan
  • 1½ tbsp20 gUnsalted buttermelted
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C). Slice the potatoes, dice the onion and carrot, mince the garlic, chop the parsley and melt the butter before you start cooking.
  2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes.
  3. Add the onion and carrot and cook 5 minutes until softened. Stir in the garlic and tomato paste for 1 minute, then sprinkle in the flour and stir 1 minute more.
  4. Make the herb broth sauce: pour in the beef broth, then stir in the Worcestershire sauce, thyme, rosemary, half the salt and the black pepper. Simmer 3 minutes until slightly thickened, then stir in the peas.
  5. Transfer the beef mixture to a bowl. Layer half the potato slices in the pan, season with the remaining half of the salt, spoon the beef mixture over, then top with the remaining half of the potato slices, overlapping them.
  6. Cover with foil or a lid and bake 40 minutes, until the potatoes are nearly tender.
  7. Make the oat crumb: in a small bowl, toss the oats with the Parmesan and melted butter.
  8. Uncover, scatter the oat crumb over the potatoes and bake 20 minutes more until the crumb is golden and a knife slides easily through the potatoes.
  9. Rest 10 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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