Chilli Beef Hotpot

You will need:

1lb Ground Minced Beef
1x 14oz/400g can of Kidney Beans, drained
1x 14oz/400g can of Chopped Tomatoes
1 cup / 240ml Beef Stock (or homemade)
1 medium sweet Pepper, finely diced
1 medium Onion, finely diced
2 cloves of Garlic, finely diced
1.5 tbsp Worcestershire Sauce
1 heaped tbsp Tomato Puree
1 tbsp each: Paprika, Cumin, Chilli Powder (hot or mild)
14oz / 400g Potatoes
1 tbsp Oil
1/ 4 tsp each: Paprika, Garlic Powder, Salt, Black Pepper (or to taste)
1/ 2 tsp each: Oregano, Sugar, Salt (or to taste)
1/ 4 tsp Black Pepper
1/ 2 tbsp Oil

Method:

Add oil to a 10 inch / 26 cm cast-iron skillet or oven-safe pan over medium heat. If you do not have one you can used the frying pan then transfer to a baking dish of your choice. Add the pepper & onion and fry until they begin to soften, then add in the garlic and fry for another 30-60 seconds.
Add the beef and fry until brown all the way through, breaking up with your wooden spoon until well crumbled as you go. Stir in the tomato puree and fry for 1-2 mins, then add in the beef stock, chopped tomatoes, kidney beans, paprika, cumin, chilli powder, oregano, sugar, salt and pepper. Give it a good stir then simmer for 15 mins, stirring occasionally. Preheat oven to 18oC / 35 oF. Meanwhile, thinly slice the potatoes around 1/ 4”; (1/ 2 cm). After the beef has simmered for 15 mins, turn off the heat and wait for it to stop bubbling. Smooth the top with your wooden spoon. Starting from the outside, lay the potato slices in a ring, overlapping each one covering around 1/ 4 of the previous potato. Work your way to the centre, covering as many gaps as possible. Sprinkle over paprika, garlic powder, salt & black pepper then gently brush with oil.
Tightly cover the top with foil then bake for 30 mins. Remove the oven, discard the foil then bake for another 15-20 mins at 20 o C/ 39 o F, or until the potatoes are knife tender. You can then flick on the grill to crisp them up a little if you’d like. Plate up with your favourite toppings and enjoy!