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Corned Beef Hotpot with Runner Beans

Layered corned beef, onions, and potatoes baked in stock until golden, served with buttery sautéed runner beans and shallots.

Comfort FoodBeefPotatoesMain CourseBaked
Estimated Nutrition
Calories
1338.6
kcal / serving
5354.5 kcal total
Carbs
45.6g
per serving
182.4 g total
Fat
83.2g
per serving
332.8 g total
Protein
106.3g
per serving
425.2 g total
Cook Time
78
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for greasing and dotting
50
g
Butter
for frying beans
Liquids
175
ml
Chicken Stock
Meat
1.5
kg
Corned Beef
thickly sliced
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
8
sprig
Thyme
fresh leaves picked
5
tbsp
Parsley
chopped fresh flatleaf
Vegetables
1
piece
Onion
finely sliced
1
kg
Potatoes
waxy variety, peeled and thinly sliced
300
g
Runner Beans
trimmed and cut into 6cm diagonal pieces
2
piece
Shallot
finely sliced

Method

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