Scottish Hot Pot

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“Juicy chunks of meat with potatoes and apples in a port of wine sauce.”
3hrs 30mins

Ingredients Nutrition


  1. In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
  2. Mix flour and 1/4 tsp dried thyme.
  3. Coat beef chunks with flour mixture.
  4. In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
  5. Remove with a slotted spoon and place in tomato mixture.
  6. Cover and Bake at 375 degrees for 1 1/2 hour.
  7. Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
  8. During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
  9. Cut unpeeled potatoes into 1/4 inch thick slices.
  10. Cut unpeeled apples into thin wedges.
  11. Remove casserole from oven.
  12. Layer half of potato slices, half of sausage pieces, half of apple wedges.
  13. Repeat layering.
  14. With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
  15. Sprinkle with 1/4 tsp dried thyme.
  16. Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.

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