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Mushroom, Ground Beef & Lentil Potato Hotpot

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This mushroom, ground beef, and lentil potato hotpot is a deeply comforting and hearty bake. Savory beef, earthy mushrooms, and protein-rich lentils are layered beneath tender golden potatoes and baked until bubbling and perfectly satisfying.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1/2 cup dried brown or green lentils
  • 1 1/2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3–4 medium potatoes, thinly sliced
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
  3. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
  4. Stir in sliced mushrooms and cook until they release moisture and begin to brown.
  5. Rinse lentils and add them to the skillet along with beef broth, tomato paste, thyme, rosemary, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes until lentils begin to soften and mixture thickens slightly.
  6. Transfer the mixture to a greased baking dish and spread evenly.
  7. Arrange thinly sliced potatoes in overlapping layers on top. Lightly season with a pinch of salt and brush with a little olive oil.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes until potatoes are tender and golden.
  9. If using cheese, sprinkle over the top during the last 10 minutes of baking until melted and bubbly.
  10. Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Partially simmer lentils before baking to ensure they finish cooking in the oven.
  • Yukon Gold or russet potatoes work best for tender, golden layers.
  • Add diced carrots or celery for extra vegetables.
  • Stir in Worcestershire sauce for deeper flavor.
  • Substitute ground turkey for a lighter version.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/mushroom-ground-beef-lentil-potato-hotpot/