A warming, filling dish for a cold winter’s day, Sussex Hot Pot is made with vegetables and beef Serve with crusty bread and butter to soak up all the delicious juices.
2 lb. potatoes, peeled and thickly sliced .
½ teaspoons salt
2 lb. braising steak, cut into
2 medium-sized onions, finely chopped
6 celery stalks, trimmed and chopped
1 lb. pickling (pearl) onions
8 green olives, stoned
1 teaspoon black pepper
1 teaspoon grated nutmeg
4 whole cloves
1 tablespoons cider vinegar
1 pint home-made beef stock, hot
1 tablespoon gravy browning mixed with 2 teaspoons cornflour dissolved in 1 tablespoons water
Preheat the oven to moderate 350 °F (Gas Mark 4, 1801 C).
Cover the bottom of a deep, ovenproof casserole with half of the potato slices. Sprinkle over :½ teaspoon of salt.
Arrange half the steak on top and cover it with the onions, celery, pickling (pearl) onions and olives. Sprinkle over the pepper, 1 teaspoon of the remaining salt and the nutmeg. Add the cloves. Cover with the remaining steak and then the remaining potatoes.
In a medium-sized mixing bowl, mix together the vinegar and stock and stir in the gravy browning mixture.
Pour the stock mixture into the cas-serole and sprinkle over the remaining salt.
Cover the casserole and place it in the oven. Cook for 2 hours. Remove the lid and increase the heat to fairly hot 400°F (Gas Mark 6, 200°C). Cook for a further 30 minutes, or until the potatoes are tender and golden brown.
Remove the casserole from the oven and serve at once, straight from the casserole.