Le Hot Pot Saskatoon: A Cozy Beef and Potato Bake

Le Hot Pot Saskatoon is a hearty, casserole-style beef and potato dish built from browned ground beef, vegetables, gravy, and a golden layer of sliced potatoes. This practical home-style bake is not the same as Asian hot pot; recipes vary, but the combination makes a filling supper that can be assembled with everyday ingredients.

Ingredients

1 tablespoon (15 ml) canola or other neutral oil
1½ pounds (680 g) lean ground beef
1 medium yellow onion, about 1 cup (150 g), diced
2 medium carrots, about 1 cup (130 g), peeled and diced
2 celery ribs, about 1 cup (100 g), diced
2 tablespoons (16 g) all-purpose flour
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) soy sauce
1 teaspoon (2 g) dried thyme
½ teaspoon (1 g) black pepper
2 cups (475 ml) low-sodium beef broth
1 cup (150 g) frozen peas
2 pounds (900 g) Yukon Gold potatoes, scrubbed and thinly sliced about ⅛ inch (3 mm) thick
2 tablespoons (28 g) unsalted butter, melted
½ teaspoon (3 g) fine salt, plus more to taste

Instructions

Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Slice the potatoes evenly; a mandoline makes quick work, but use its guard and keep fingers clear. Set the dish and potatoes aside while you make the filling.
Warm the oil in a large skillet over medium-high heat. Add the beef and cook for 6–8 minutes, breaking it into small pieces, until browned. Check the thickest pieces with a food thermometer: USDA FSIS safe minimum temperature for ground beef is 160°F (71°C). If the beef releases a lot of fat, carefully spoon off all but about 1 tablespoon.
Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion softens. Sprinkle in the flour and stir for 1 minute to coat the meat and vegetables; this helps the gravy thicken without leaving a raw flour taste.
Stir in the Worcestershire sauce, soy sauce, thyme, pepper, and broth. Bring the mixture to a gentle simmer, stirring and scraping the bottom of the skillet. Simmer for 3–5 minutes, until lightly thickened, then stir in the frozen peas. Taste and add salt if needed; broth and soy sauce vary in saltiness.
Scrape the beef mixture into the prepared dish and spread it evenly. Arrange the potato slices over the top in overlapping rows, covering the filling. Brush or drizzle the melted butter over the potatoes and sprinkle with the ½ teaspoon salt.
Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for another 25–35 minutes, until the potatoes are tender when pierced with a knife and browned at the edges. If the top needs more color, broil for 1–2 minutes, watching closely.
Let the casserole stand for 5 minutes before serving so the gravy settles slightly. The recipe’s cook time is about 1 hour 10 minutes, including the baking and short rest; the full time from starting the prep is about 1 hour 35 minutes.

Tips

Slice the potatoes to a consistent thickness. Thick or uneven slices may stay firm while thinner pieces overcook; if your slices are closer to ¼ inch (6 mm), allow extra covered baking time.
For a richer gravy, replace ½ cup (120 ml) of the broth with water and stir in ½ cup (120 ml) heavy cream after the mixture simmers. The sauce will be creamier and less beef-forward.
If you do not have Worcestershire sauce, use an extra teaspoon (5 ml) of soy sauce and a teaspoon (5 ml) of cider vinegar. This gives a salty, tangy result, though it will taste a little different.
Use a large skillet so the beef browns rather than steams. If the pan is crowded, brown the meat in two batches and return it before adding the vegetables.

Serving Suggestions

Serve the hot pot in generous spoonfuls, making sure each portion gets both the beef filling and the potato topping. A simple green salad, steamed green beans, or buttered cabbage adds freshness and crunch alongside the rich gravy. Pickled beets or dill pickles are also a good contrast. If you want extra sauce, pass warmed beef gravy at the table rather than thinning the casserole before baking.

Variations

For a more traditional shepherd’s-pie-style finish, replace the sliced potatoes with about 3 cups (700 g) mashed potatoes. Spread them over the filling and bake uncovered until the top is golden, about 25–30 minutes. To make the dish with lamb, use ground lamb in the same quantity and keep the same safe temperature of 160°F (71°C) for ground meat.

You can swap the peas for 1 cup (150 g) frozen corn, or use a mixed frozen vegetable blend. For a vegetarian version, replace the beef with 1 pound (450 g) chopped mushrooms and 1½ cups (250 g) cooked brown or green lentils; use vegetable broth and brown the mushrooms well before adding the other vegetables. The texture will be softer and the flavor more earthy, so taste the filling carefully for seasoning.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a covered container or tightly wrapped baking dish. They keep for 3–4 days in the refrigerator. Reheat individual portions in the microwave, or cover the baking dish with foil and warm at 350°F (175°C) until hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. For longer storage, freeze airtight portions for up to 2–3 months for best quality, then thaw in the refrigerator before reheating. Do not leave the casserole at room temperature for more than 2 hours.

Frequently Asked Questions

Is Le Hot Pot Saskatoon the same as Asian hot pot?
No. This recipe is a baked beef-and-potato casserole, while Asian hot pot usually involves cooking thinly sliced ingredients in a simmering pot of broth at the table. The shared word “hot pot” does not mean the dishes are prepared the same way.

Can I assemble it ahead of time?
Yes. Make the beef filling, cool it promptly, and refrigerate it separately from the sliced potatoes for up to a day. Assemble just before baking. If you assemble the full dish in advance, cover and refrigerate it, then allow extra oven time because it will start cold; check that the potatoes are tender and the center is piping hot.

Do I need to cook the potatoes before baking?
No. Thinly sliced raw potatoes cook under foil as the filling heats. The covered baking time traps steam, while uncovering the dish at the end browns the top. If the potatoes are still firm, cover again and bake in 5–10-minute intervals.

Can I use leftover cooked beef?
Yes, but the texture will be less like a traditional ground-beef filling. Shred or finely chop about 3 cups (450 g) cooked beef, prepare the vegetable gravy, and fold the beef in before adding the peas. Since the beef is already cooked, focus on heating the assembled casserole thoroughly; leftovers should reach 165°F (74°C) when reheated.

Why is my filling watery?
The filling may not have simmered long enough to thicken, or vegetables may have released extra liquid. Simmer the gravy until it lightly coats a spoon before transferring it to the dish. Let the casserole rest for 5 minutes after baking; this also gives the sauce a chance to settle.

Can I make it without dairy?
Yes. Replace the butter with an equal amount of olive oil or dairy-free butter. Check labels on the broth and Worcestershire-style sauce if you need to avoid specific ingredients; the remaining recipe contains no dairy by default.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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