Beef Hot Pots

Serves 4 Prep Time 15 minutes   Cook Time 50 minutes   Rated:

This dish will always remind me of cold winter nights. My dad would cook this mostly, though I am pretty sure my mum must have had something to do with it on most occasions.

It is fragrant, warming and totally delicious. I am also pretty sure we would have had a bunch of steamed (to death) veggies to go with it, so cue the brocollil, the honey carrots, the cauli mash, even roasted pumpkin. Whatever takes your wintery fancy.

The best part about this dish is the leftovers, so don’t be afraid to double it. I frequently do!!

Are you following me on Facebook, Instagram, Pinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Ore better yet, come join us on the Insider Club to have extra Thermomixery each and every month!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!


  • 2 onions, peeled and halved
  • 6 cloves garlic
  • 30 Grams Extra Virgin Olive Oil (EVOO) co BUY
  • 200 Grams mushrooms, sliced
  • 20 Grams fish sauce
  • 500 Grams beef mince
  • 2-3 large Nadine potatoes, shaved thinly
  • Plenty of freshly cracked black pepper
  • Pinches pink salt flakes or to taste BUY
  • Italian parsley leaves to garnish



Place onions, garlic and EVOO into Thermomix bowl and chop 3 sec/speed 4. Sauté 5 min/Varoma/speed 1/MC off.


Add mushrooms and sauté 3 min/Varoma/Reverse/speed 1/MC off.


Add fish sauce and beef and cook 10 min/100°C/Reverse/speed 1.


Meanwhile preheat the oven to 170°C.


Divide the beef mixture between 4 small oven proof dishes.


Layer the potato slices onto the beef, with plenty ofcracked pepper and just a little salt plus a drizzle of EVOO between each layer.


Cook 30 minutes or until potato is tender and browned. Sprinkle with a few parsley leaves to taste.


We cooked and photographed this in Glasslock containers. They are fantastic for cooking and storing and are available from Kitchen Warehouse stores or Kitchen Direct online.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Mains

That's all the recipes!

No more recipes to load