Preheat the oven to 170 C / Gas 3. You will need 2 x 500ml capacity round oven proof dishes for the individual hotpots.
Heat a fry pan with olive oil and add the onion. Cook for a few minutes then add the cabbage and carrot. Cook for 5 to 8 minutes over medium heat.
Add the mince and garlic. Mix well and cook gently for another 5 minutes.
Add the salt and pepper, paprika and stock. Bring to the boil. Transfer to the individual dishes. Arrange the potato slices on top. Cover each dish with foil and place the dishes onto a baking tray.
Bake in the preheated oven for approximately 1 hour. Check halfway through ensuring the liquid has not dried up too much - it shouldn't do but if it does then add a tablespoon of hot water gently into the individual pots.
After an hour, remove the foil and cook for a further 30 minutes to brown the top or until the potatoes are tender. Remove from the oven.
Allow to rest for 5 to 10 minutes before serving with crusty bread.
I thought this was really delicious and so comforting. I doubled the recipe and made in a large glass casserole dish. I think I probably seasoned more than the recipe called for, adding salt and pepper and tasting after each addition but it turned out well. I also added about a tsp and a half of Worcestershire sauce and that flavour really came through at the end so I would recommend doing that. Overall, this is something that is economical and uses ingredients I either have on hand or can easily purchase and the end result is wonderful. Thank you for this recipe! - 24 Feb 2015
I cooked this last night to use up a red cabbage, very very tasty! I did cheat a bit though as I thought it might be bland, so added some flaked chillies to the mince mixture and topped it with mash and a small amount of cheese! - 12 Jan 2013
Made one change by replacing the meat with veggie mince (wifey is vegan) and made a couple of tweeks to some of the other ingredients but on the whole followed the general gist of the recipe and thoroughly loved it. Thanks for the recipe. - 26 Sep 2016