Mushroom, Ground Beef & Lentil Potato Hotpot
A warm and filling meal that layers savory beef and mushroom filling under baked sliced potatoes.
Ingredients
For the filling
- 1 tablespoon olive oil
- 1 pound ground beef browned
- 2 pounds mixed mushrooms, roughly chopped cooked in batches for browning
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 cup cooked lentils
- 1 tablespoon miso paste
- 2 cups vegetable broth, divided
- 1 teaspoon lemon juice
- 1/2 cup unsweetened plant-based cream
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
For the potato topping
- 3–4 medium potatoes, thinly sliced to ensure thorough cooking
- Olive oil for brushing
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 390°F.
- Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart until browned. Season lightly, then transfer to a bowl.
- Add more oil and cook the mushrooms in batches for 3 to 4 minutes per side until golden. Transfer to the bowl.
- Add more oil and cook the onion with a pinch of salt for 8 to 10 minutes. Add garlic and cook 1 minute more.
Cooking
- Increase the heat and stir in 1/2 cup broth mixed with lemon juice. Scrape up any browned bits.
- Reduce heat. Add lentils, miso paste, remaining broth, and plant-based cream. Stir well, then whisk in the slurry. Cook for 8 to 10 minutes until the sauce thickens.
- Return beef and mushrooms to the skillet. Stir in parsley and adjust seasoning.
- Spoon mixture into a baking dish. Arrange sliced potatoes on top. Brush lightly with oil and season.
- Bake for 45 to 55 minutes until potatoes are tender and golden. Let rest for 5 minutes before serving.
Notes
For a crisp potato side idea, try using techniques from beef dripping roasted potatoes to get extra crunch on the edges. Adjust salt after adding miso, since miso adds saltiness.