A hotpot is the perfect meal for busy people, simply pop it in the oven and get on with more important things. For a healthy version of this popular dish, try Henry’s Hassle-free Hotpot.
2 teaspoons olive oil
1 large onion, peeled and chopped
200g lean beef, cut into cubes
200g tinned chickpeas, drained (no added salt variety)
200g mixed mushrooms, sliced
2 carrots, sliced
2 x 400g tin chopped tomatoes (garlic and herb variety adds a little extra flavour)
2 tablespoons tomato purée
250g boiled potatoes
150g spinach, washed and trimmed
1/2 cup chopped parsley
Freshly ground black pepper to taste
Preheat oven to 160’c
In an over safe pot, heat the oil and gently fry the onion for five minutes.
Add the beef and brown to seal in the flavor, then remove from the pot.
Add the chickpeas, mushrooms, carrots, tomatoes and tomato purée to the pot and heat through.
Once simmering, add the beef and pop in the oven. Due to the lean beef, this shouldn’t take too long, about one hour but check progress.
Ten minutes before ready, add the potatoes.
Remove from oven, add the spinach and replace lid.
Once spinach has wilted, stir through, season with pepper, garnish with parsley and serve accompanied by a hearty glass of red wine.