Grandma Ivy Hotpot Recipe at MyDish

Grandma Ivy Hotpot

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  • Method – all on the hob

  • Cut shin beef into cubes. Put small amount of beef dripping into the pan and fry beef until the meat is sealed (looks a grayish colour).

  • Add in onions and pearly barley together and fry beef, onions and pearl barley until meat is browned off.

  • Add in water and gravy browning. Stir well adding in the carrots and turnips. Season with salt and pepper. Bring to the boil then turn down to a medium heat.

  • Cook to flavour and soften for 15 to 20 minutes. You will be able to have a test taste to see if it is softened and seasoned to your liking.

  • Add in potatoes – cover with lid. Slow cook (simmer) on hob for roughly 1 hour (total cooking time is 1½ - 2 hours in total depending on how tender you like your meat cooked).

  • Dumplings – Method

  • In a bowl sieve 4oz self raising flour and add in 2oz shredded suet with a pinch of Salt. Mix together (with hands). Then add in enough water (you will be able to gauge this) to make a soft dough. Make into dumpling balls and put on top of hotpot and simmer for the last 15 to 20 minutes of the dish’s cooking time.

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  • Ingredients

    • 1 lb Shin Beef (cheapest cut but it has the most flavour!)
    • 2 Onions (cut)
    • ½lb Carrots (peeled and diced)
    • ½lb Turnip (peeled and diced)
    • 1 Desert spoon Pearl Barley
    • 1 Potatoes peeled and cubed
    • Pinch of salt and pepper
    • ½ tsp gravy browning
    • 1 pint water
    •  Beef dripping (from previous roasts retain the dripping!)
    • 4oz sieved self raising flour
    • 2oz suet
    • pinch of salt
    •  Water (enough to make soft dough).

    By Views 1415  Added Fri Dec 9 2011

    My Great Grandmas recipe that has been passed down and reminds me of home and family wherever I am when I cook it! The equivalent of a hug in a dish


    I’m fit to bursting with pride to think that Grandma Ivy’s hotpot is having a well deserved “moment in the spotlight” as a nostalgic food. Read More