Recipe
Slow Cooker Minted Corned Beef Hotpot
Tender potato chunks, carrots, peas and corned beef come together in a thick beef gravy with a gentle mint tang. This comforting slow cooker hotpot makes a filling, budget-friendly family meal.
Ingredients
Method
15 mins prep240 mins cook255 mins total
Cut the potatoes into even 3cm pieces, thickly slice the carrots and dice the onion. Chill the corned beef before cutting it into large cubes so it holds together more easily.
Arrange the potatoes, carrots and onion in the slow cooker, then add the corned beef. Combine the stock, Worcestershire sauce and 1 tablespoon of mint sauce, pour over the ingredients and add black pepper. Give everything one gentle stir; the liquid need not cover the vegetables.
Put the lid on and cook on HIGH for 3 hours. Keep the cooker covered during this stage; the vegetables should be starting to soften before you add the peas.
Add the frozen peas. Ladle a little hot cooking liquid into a mug and stir in 3 tablespoons of gravy granules to make a smooth mixture. Fold it back into the hotpot carefully to avoid breaking up the beef.
Cover again and cook on HIGH for another hour, until the potatoes and carrots are tender and the gravy has thickened. Allow an extra 30–60 minutes if the potatoes are still firm. If needed, mix the remaining gravy granules with a little hot liquid before adding them.
Taste the gravy and add the remaining mint sauce a little at a time if you would like more mint. Add salt only if necessary, then divide between warm bowls.
Notes
Chunkier beef: For firmer pieces, hold back the chilled corned beef and add it with the peas for the final hour. Stir gently.
LOW setting: Cook the vegetables, stock and flavourings on LOW for 6–7 hours, then add the peas and gravy mixture for a further hour. Check the potatoes are completely tender; total cooking time is approximately 7–8 hours.
Gravy and seasoning: Start with 700ml stock and 1 tablespoon of mint sauce. Add a little hot water if the gravy is too thick. Corned beef, stock and gravy granules already contain salt, so season only after tasting.
Serving: Enjoy as a one-pot meal, or serve with crusty bread, buttered cabbage or steamed greens.
Keeping leftovers: Cool promptly and refrigerate in an airtight container for up to 2 days, or freeze for up to 3 months. Thaw frozen portions in the fridge and reheat on the hob or in the microwave until piping hot throughout. Reheat only once; potatoes may soften after freezing.
About this recipe
This British-style hotpot brings tinned corned beef together with chunky potatoes, carrots and peas in a savoury gravy. A little mint sauce gives the rich beef flavour a sharp, fresh lift without turning the dish into a mint-heavy stew. The potatoes make it a substantial meal on their own, with bread or green vegetables welcome alongside.
The slow cooker does most of the work after a short spell of chopping. Peas and gravy granules go in towards the end so the peas retain some colour and the sauce finishes thick rather than watery. Stir gently if you want recognisable pieces of corned beef, and taste before adding salt.
