Cottage chilli hotpot

Cottage chilli hotpot

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(31 ratings)

Prep: 20 mins Cook: 3 hrs


Serves 6
The ultimate make-ahead comfort food dish - if you're spending a weekend in the country this dish will defrost as you travel

Nutrition and extra info

  • Freezable


  • kcal584
  • fat23g
  • saturates8g
  • carbs55g
  • sugars16g
  • fibre8g
  • protein38g
  • salt1.27g
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  • 800g braising steak, cubed
  • 2 tbsp plain flour, seasoned well
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml red wine
  • 2 red onions, cut into chunks
  • 2 carrots, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, bashed to remove skin
  • 2 red peppers, deseeded, cut into chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 fresh red chilli, deseeded and sliced
  • few thyme sprigs, plus 1 tbsp leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 tsp each ground cumin and coriander



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp each cinnamon and chilli flakes



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 x 400g cans chopped plum tomatoes
  • 2 tsp caster or granulated sugar
  • 250ml good beef stock
  • 400g can red kidney beans, drained
  • 1kg potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.

  2. Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, thyme sprigs and bay. Fry for 10 mins. Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef, winey juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.

  3. Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Cover with cling film and cool completely if freezing. Will freeze for 1 month – defrost before cooking. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.

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Comments, questions and tips

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R knight
31st Oct, 2016
Family friendly recipe my 10 year old enjoyed. If cooking just for adults would add more chilli.
10th Dec, 2015
Very nice. I added more spices - double of everything. I didn't deseed the chillies. Next time I might add more chillies. The potatoes were really good, and the sauce rich and succulent. Will make again.
2nd Nov, 2013
A big hit with my friends, although I must have had a bit too much liquid in it as my potatoes sunk slightly so weren't as crispy as they could have been. Could take more spice/heat depending on individual taste.
25th Sep, 2013
This is one of my families favourite things to eat. Always a winner and so simple.
9th Jul, 2013
Oops forgot the 'stars'
9th Jul, 2013
The family loved this dish, I did make a few changes. I did not have red wine ,but used half white wine and port. I left out the carrots, and red peppers. Also as I was making ahead of time I did not top with the potatoes. I did add more of the cumin coriander, approx tbsp of each. As I did not top with potatoes, added fresh coriander to serve.
19th Oct, 2012
Yummy.. I only used about halve the potatoes as it felt swamped, but i'll just heap them on next time! Well worth the 3 hrs cooking time and absolutely heaven the next day.
27th May, 2012
We really liked this dish. Missed out the cinnamon as I don't like it. Took note of the comments and added a little more chilli. I think I'll be making this often.
11th Mar, 2012
My daughter made this for 8 of us yesterday and one was a 4 year old. It was absolutely delicious. Nothing was left in the bowl. I will definitely be making this myself.
18th Feb, 2012
Made this to eat after a 10k race and thought about it all the way round. Was a lovely meal to come back to and enjoyed by us all. Will make again.


22nd Jan, 2017
Can you leave out the wine and if so do you need to replace it or do something different?
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