Mushroom, Ground Beef & Lentil Potato Hotpot
A warm, comforting dish packed with protein, veggies, and layers of flavor, perfect for family dinners or impressing loved ones.
Ingredients
Main Ingredients
- 1 pound ground beef Lean ground beef preferred
- 2 cups sliced mushrooms Button or portobello
- 1 medium onion Diced
- 3 cloves garlic Minced
- 1 cup lentils Green or brown, rinsed
- 2 large potatoes Diced, heartier potatoes preferred
- 4 cups beef broth For cooking
- 2 teaspoons thyme Fresh or dried
- 1 teaspoon paprika Smoked if available
- Salt and pepper to taste For seasoning
- Olive oil for sautéing Drizzle for frying
- Fresh parsley for garnish Adds a fresh pop of color
Instructions
Cooking Steps
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add your ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
- Toss in the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then add the garlic and mushrooms, cooking until the mushrooms soften and release their juices.
- Stir in the lentils, potatoes, thyme, and paprika. Season generously with salt and pepper.
- Pour in the beef broth and bring to a gentle boil. Once bubbling, lower the heat and cover with a lid. Let it simmer for about 30-40 minutes, or until the lentils and potatoes are tender.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if necessary. For a vegetarian version, substitute ground beef with lentils or a plant-based protein. Feel free to mix in different herbs and spices based on your preference.