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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

beef hotpot

Try this Lancashire classic on a cold, winter’s eve.

Beef Hotpot (serves 4)



100g dripping, oil or butter

2 tablespoon plain white flour

900g stewing beef

2 large carrots, sliced into chunks

2 onions, finely diced

2 garlic cloves, finely diced

1 tbsp tomato puree

100ml red wine

250ml beef stock



2 tablespoon plain white flour

fresh rosemary

900g potatoes, peel and very finely sliced

Fresh parsley


  1. Heat your oven to 160c/140c fan/Gas Mark 3. Heat some dripping, oil or butter in a large shallow casserole dish and brown the beef in batches before setting aside.
  2. Fry the onions and carrots in the pan for 3 minutes, adding a little more dripping, oil or butter if needed. Add the garlic and fry for another 2 minutes before adding the beef back to the pan. Add the tomatoe puree, red wine, beef stock, a pinch of salt and pepper and the flour. Mix really well before turning off the heat.
  3. Arrange your finely sliced potatoes over the top of the meat, drizzling with a little more dripping, oil or butter. Cover with the casserole dish lid or tin foil before cooking in the oven for 2 hours.
  4. Remove the lid or tin foil for the last 20 minutes of cooking, brushing the potatoes with a little more dripping, oil or butter, so that they go a beautifull golden brown just in time for serving.

This recipe first appeared in Insider Magazine in The Irish Independent on October 16th



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