Nanna’s Corned Beef Hot Pot
Corned beef hot pot is the way to go for the winter months, and now that it’s getting colder out, it’s the perfect recipe to make when you’re staying in next to a fire with some cider.
This recipe is incredibly simple and only has a few ingredients to make a delicious home-cooked meal within a few hours. It’s also a wonderful recipe if you enjoy prepping dinner beforehand so you can just plop it in the oven and go about your evening after a long workday.
Corned beef is one of the most inexpensive canned meats, and just having two of these, or even just one, on hand when making this can go a long way. Especially with the portion sizes, it’s a great leftover meal.
For those who want to dive into the best-corned beef hot pot but are not sure where to start, read on to find out the best way to make it, a recipe passed down through my family for years.
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Difficulty Level: easy
Nanna’s Corned Beef Hot Pot Ingredients
- 24oz Canned Corned Beef
- 5 Potatoes
- 2 Onions
- 1 Tablespoon of Flour
- 16oz of Beef Stock
- 1 Tablespoon of butter
- 1 Tablespoon of Olive Oil
- 1 Tablespoon of Tomato Paste
- Salt and Pepper
Nanna’s Corned Beef Hot Pot Instructions
- Preheat your oven to 350F and butter your casserole dish.
- Prep your ingredients by finely chopping your onions into slices, and thinly slicing your potatoes into disks.
- Let’s make the gravy by heating butter and oil in a frying pan and then adding your onions. Fry until they start to soften and take color. Once this is done, add your flour until a paste forms around the onions.
- Once your onions are a paste, add in your beef stock and tomato paste. Let this simmer for a few minutes, stirring regularly, until the gravy is thickened slightly.
- Now start arranging your potatoes. Start with a third of the potato slices over the base of the buttered casserole dish and season. Layer on half of the corned beef, then season with a bit more salt and pepper and pour in half of your gravy. Add another third of the potatoes and follow the steps of seasoning, adding corned beef, and more gravy. Top with the remaining potatoes and press down lightly.
- Put a lid of tin foil on the casserole dish and bake in the preheated oven for an hour. Remove the tin foil or lid afterward and then cook for another 30 minutes until the top layer has crisped around the edges and is golden brown.
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Substituting Gravy
Don’t let the gravy spook you into avoiding this recipe. You don’t have to make it fresh. If you’d like, you can opt for gravy packets.
During the busy months when the family is just a bit too chaotic for me to be in the kitchen for too long, I love picking up some gravy packets instead or even jarred.
Brown or beef gravy is the best kind for this recipe, but there are even some more delicious options like mushroom gravy that would be perfect for this recipe.
Substituting Canned Corned Beef
Another ingredient on the list that might spook you is canned corned beef. While it’s a common breakfast item to have canned corned beef hash and a personal favorite ingredient of mine, it might not be the same to have a canned meat product.
If you’re open to the idea, you’re welcome to grab a fresh corned beef brisket. All you need to do is cook it before adding it to your recipe, but it will take longer and it will be much more expensive, as corned beef brisket is around $10-$15 more than the canned version.
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