Scandinavian hotpot


Ingredients 19
Servings 6
Time

Ingredients

  • 3
    slices fresh white bread, crusts removed
  • 60
    ml
    water
  • 60
    ml
    milk
  • 500
    g
    lean beef mince
  • 250
    g
    lean pork mince
  • 50
    g
    anchovies, drained and finely chopped
  • 5
    spring onions (including tops), finely diced
  • 20
    ml
    capers
  • 45
    ml
    finely chopped fresh dill
  • 30
    ml
    mustard powder
  • salt and milled pepper
  • 45
    ml
    finely grated lemon peel
  • 125
    ml
    full cream natural yoghurt
  • 4
    potatoes, peeled and sliced
  • 6
    medium leeks, cut diagonally into thick slices
  • 6
    whole young carrots
  • 45
    ml
    olive oil
  • 15
    ml
    chopped fresh dill
  • 100
    ml
    water or weak stock
 

Method

 
1. Preheat oven to 200 ºC. Soak breadcrumbs in water and milk until softened, about 5 minutes. Transfer to a bowl. 2. Add mince, anchovies, spring onions, capers, dill, mustard, salt, pepper, lemon peel and yoghurt. 3. Using a sturdy fork, mix lightly but thoroughly. Mixture should be moist and crumbly. 4. Line a heated ovenproof dish with overlapping rows of sliced potatoes, seasoning each lightly with salt and pepper. Add leeks and carrots. 5. Shape mince into a large ball. Place on vegetables. Flatten top lightly. Spoon olive oil over, sprinkle with dill and add water. 6. Cover tightly with lid or foil and bake for about 1 hour, or until vegetables are tender. Remove foil and bake until mince has browned lightly, 20 to 30 minutes.
 

Read more on: bake  |  beef
 

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