Clover Cottage Hotpot

The classic hearty beef mince pie for all the family with a sliced potato topping coated with Clover for a glorious golden brown finish.


1. In a large saucepan, melt 50g of the Clover and cook the chopped carrot, parsnip, onion and celery, covered for 15 minutes. Stir frequently. Meanwhile, brown the beef mince in 3 batches in a frying pan. Use 10g of Clover for each batch and once the meat is golden, strain the fat in a sieve over a bowl. Discard the fat. Add the meat to the vegetables and pour in the white wine. Bubble over a high heat until the wine has almost evaporated.

2. Stir in the cinnamon, bay leaves, basil, a little seasoning and the passata. Half fill the empty passata jar with water and add to the pan. Give it all a good stir and leave to simmer on a medium heat, covered, for 30 minutes.

3. Pre-heat the oven to 190C, fan 175, gas 5. Cut the potatoes into thin slices of 2mm thick. You can use a mandolin or food processor attachment for this. Melt the remaining Clover and add seasoning and the thyme. Mix the potato slices with the flavoured butter.

4. To assemble the pie, use a 4 litre, 30x30cm approx. dimension pie dish. Pour in the mince mixture and then arrange the potato slices across the top of the pie, drizzle over any left over melted butter. Bake in the top third of the oven for 1 hour. The potatoes should be golden and soft when tested with a knife


Fresh Chopped Thyme Leaves 1 Heaped Tbsp.
Large Baking Potatoes. About 4 Large. Peeled 1.2 Kg
Tomato Passata (sieved Tomatoes) 680 G Jar
Basil Leaves. Finely Sliced 25 G
Bay Leaves 2
Ground Cinnamon 0.5 Tsp.
White Wine 250 Ml
Organic Beef Mince 500 G Pack
Celery Stick. Finely Chopped 1
Parsnip. Peeled And Finely Chopped 1
Onion. Peeled And Finely Chopped 1
Carrot. Peeled And Finely Chopped 1
Clover 200 G
Salt And Freshly Ground Black Pepper To Taste

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