A traditional English dish, Hot Pot makes a simple but warming arid satisfying meal, especially on a cold day. Serve with buttered green beans or peas.
2 lb. topside of beef, trimmed and cut into
1 teaspoon salt
½ teaspoon black pepper
12 oz. carrots, scraped and thickly sliced
2 large onions, cut in thick slices
1½ lb. potatoes, peeled and thickly sliced 1 pint beef stock
Preheat the oven to warm 325 °F (Gas Mark 3, 170CC).
Arrange a layer of beef in a hot pot or a medium-sized ovenproof casserole. Sprinkle over a little of the salt and pepper and top with a layer of carrots, onions and potatoes. Continue making layers until all the ingredients have been used, ending with a layer of potatoes, arranged in overlapping slices.
Pour in the stock. Cover the hot pot or casserole and place it in the oven. Bake for 2 to 2h hours, or until the meat is tender.
Increase the oven temperature to fairly hot 400°F (Gas Mark 6, 200°C). Remove the lid of the hot pot or casserole and cook for a further 30 minutes or until the top layer of potatoes is browned. Remove the hot pot or casserole from the oven and serve at once.