Mini Hotpots made with Alnwick Stout

Mini Hotpots made with Alnwick Stout

Impressive dish for entertaining, but still easy to prepare. Rich beef mince layered into stack with sweet potatoes and turnips. Tasty! 


  • 450g/1lb lean beef mince
  • 1 small red onion, peeled and finely diced
  • 10ml/2tsp English mustard
  • 300ml/½pint good, hot beef stock
  • 2 large sprigs fresh thyme leaves
  • Salt and freshly milled black pepper
  • 100g/4oz sweetcorn kernels
  • 150ml/¼pint Alnwick Stout (or any other dark beer/ stout) 
  • 15-30ml/1-2tbsp instant thickening granules, optional
  • 25g/1oz unsalted butter
  • 30ml/2tbsp sunflower oil
  • 450g/1lb medium sized sweet potatoes, peeled and thinly sliced
  • 450g/1lb small turnips, peeled and thinly sliced


  1. Preheat the oven to Gas mark 7, 220°C/425°F.
  2. Heat a large, shallow, non-stick frying pan and dry fry the mince until brown. Add the onion and cook for a further 2-3 minutes.
  3. Add the mustard, stock, herbs and seasoning. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. Add the sweetcorn and stout or ale and cook uncovered for a further 5 minutes. At this stage stir in the instant thickening granules, if required.
  4. Meanwhile, heat the butter and oil in a large, shallow frying pan and fry the sweet potato and turnip slices in batches for 3-4 minutes on each side, then drain on absorbent kitchen paper.
  5. Place 4x10cm/4inch metal cook’s rings on a foil-covered baking sheet. Line the base of each ring with a combination of sweet potato and turnip slices. Spoon over a quarter of the mince mixture equally.
  6. Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices.
  7. Bake in the oven for 10-12 minutes. Remove from the oven and using a fish slice transfer to a serving plate. Leave to rest for 2-3 minutes before removing the ring.