Introduction

Mushroom, Beef & Lentil Potato Hotpot is a hearty, slow-baked comfort dish inspired by traditional British hotpot, enriched with earthy mushrooms, protein-packed lentils, and tender beef, all topped with layers of thinly sliced potatoes. This one-dish meal is deeply satisfying, budget-friendly, and ideal for feeding a family or preparing ahead for busy weeks.

What Is a Potato Hotpot?

A potato hotpot is a classic baked casserole traditionally made with meat and onions cooked slowly beneath a topping of sliced potatoes. Originating in the UK, hotpots are known for their comforting nature, economical ingredients, and ability to develop deep flavor through slow cooking.

This modern version combines:

Beef for richness and structure
Mushrooms for umami depth
Lentils for added protein, texture, and nutrition

Potatoes for a golden, comforting topping

Why This Recipe Works

Combines animal and plant proteins for balance
Lentils stretch the beef, making it economical

Mushrooms enhance savory flavor naturally
Slow baking creates tender meat and cohesive texture
One-dish meal with minimal cleanup

Ingredients for Mushroom, Beef & Lentil Potato Hotpot

Hotpot Filling

Olive oil or butter
Onion, diced
Garlic cloves, minced

Ground beef or diced stewing beef
Mushrooms (button or cremini), sliced
Cooked brown or green lentils

Tomato paste
Beef stock
Worcestershire sauce

Dried thyme or rosemary
Salt and freshly ground black pepper

Potato Topping

Potatoes (Yukon Gold or russet), thinly sliced

Butter, melted
Salt and black pepper

How to Make Mushroom, Beef & Lentil Potato Hotpot

1. Prepare the Filling

Heat oil or butter in a large skillet. Sauté onions until soft, then add garlic and cook briefly. Add beef and brown thoroughly for maximum flavor.

2. Add Mushrooms and Lentils

Stir in mushrooms and cook until softened and lightly browned. Add lentils, tomato paste, Worcestershire sauce, herbs, salt, and pepper.

3. Simmer

Pour in beef stock and simmer gently until the mixture thickens slightly and flavors meld.

4. Assemble the Hotpot

Transfer filling to a baking dish. Arrange potato slices over the top in overlapping layers. Brush with melted butter and season.

5. Bake

Cover and bake until potatoes are tender. Uncover and continue baking until the top is golden and crisp.

Expert Tips for the Best Hotpot

Brown the beef well for deep, savory flavor
Slice potatoes evenly for uniform cooking

Do not oversaturate the filling with liquid
Finish uncovered to achieve a crispy potato topping

Variations and Customizations

Vegetarian Hotpot

Replace beef with additional lentils and mushrooms, using vegetable stock.

Slow Cooker Version

Prepare filling on the stovetop, assemble in a slow cooker, and cook on LOW for 6–7 hours.

Cheesy Potato Topping

Add grated cheddar or Gruyère during the final baking stage.

Spiced Hotpot

Incorporate smoked paprika or ground cumin for warmth.

What to Serve with Potato Hotpot

This dish pairs well with:

Steamed green beans or peas
Simple cabbage or carrot slaw

Pickled vegetables or chutney
Crusty bread

Make-Ahead, Storage, and Reheating

Make-Ahead

Assemble the hotpot up to 24 hours in advance and refrigerate before baking.

Storage

Store leftovers in an airtight container for up to 4 days.

Freezing

Freeze fully baked and cooled hotpot for up to 3 months.

Reheating

Reheat in the oven for best texture or microwave individual portions.

Common Mistakes to Avoid

Using watery filling that sogs the potatoes
Under-seasoning lentils and mushrooms
Skipping the browning step for beef

Frequently Asked Questions

Can I use canned lentils?
Yes, rinse and drain them thoroughly before use.

What cut of beef works best?
Ground beef or diced chuck are ideal options.

Can I make this gluten-free?
Yes, ensure Worcestershire sauce and stock are gluten-free.

Conclusion

Mushroom, Beef & Lentil Potato Hotpot is a nourishing, deeply comforting meal that combines traditional flavors with modern balance. With its rich filling and golden potato topping, it is perfect for cold evenings, family dinners, or make-ahead meals. This recipe proves that simple ingredients, when cooked thoughtfully, can deliver exceptional results.

Mushroom, Beef & Lentil Potato Hotpot

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp olive oil or beef drippings
• 1 lb (450g) stewing beef (chuck or round), cut into 1″ cubes
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 oz (225g) cremini or button mushrooms, halved
• 3 garlic cloves, minced
• 1 cup dried brown or green lentils, rinsed (not red—they dissolve)
• 4 cups low-sodium beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp rosemary (crushed)
• 2 bay leaves
• Salt & black pepper to taste
• 1½ lbs (700g) Yukon Gold potatoes, peeled and cubed
• Optional: 1 tbsp Worcestershire sauce or ½ cup frozen peas (added at end)

Instructions

Heat oil in a large Dutch oven over medium-high. Season beef with salt and pepper; sear in batches until deeply browned. Remove and set aside.
In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add mushrooms; cook 4–5 min until golden. Stir in garlic; cook 30 sec.
Return beef to pot. Add lentils, broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire (if using). Bring to a simmer.

Cover and reduce heat to low. Cook gently for 1 hour, stirring occasionally.
Add potatoes; continue simmering uncovered 30–40 min, until potatoes and lentils are tender and stew is thickened.
Discard bay leaves. Stir in peas (if using). Adjust seasoning—lentils absorb salt, so taste carefully!

Serve hot in deep bowls, garnished with fresh parsley or a drizzle of olive oil.