A rich red wine braise under a crisp potato lid at approximately 265 calories per serving. Eight ingredients, one dish, very little work.
This is a proper cold weather hotpot built on a clever idea: wrapping whole shallots in pastrami so the meat bastes them as they soften. A red wine and thyme gravy goes over the top, then a layer of thinly sliced potato bakes to a crisp golden lid. It comes in at around 265 calories and 5 WW Classic Points per serving, and beyond ten minutes of assembly the oven does all of it.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 50 minutes | Calories per serving: ~265
Nutrition per Serving (Estimated)
Protein: 14g | Fat: 3.5g | Carbohydrates: 33g | Fiber: 4g
WW Classic Points: Approximately 5 points per serving, matching the original recipe. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 8 slices pastrami
- 8 long shallots, peeled and left whole
- 300ml / 1/2 pint red wine
- 300ml / 1/2 pint low-sodium beef stock
- 1 tablespoon cornflour
- A pinch of fresh thyme leaves
- 600g / 1lb 5oz potatoes, peeled and sliced very thin
- Olive oil spray
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven. Preheat to 180C (350F / Gas Mark 4).
- Wrap the shallots. Wrap a slice of pastrami around each whole shallot and arrange them in a single layer in the bottom of an ovenproof dish.
- Make the gravy. Pour the red wine and beef stock into a saucepan, add the thyme, and bring to the boil. Let it bubble for 3 minutes to cook off the raw alcohol.
- Thicken it. Mix the cornflour with 2 tablespoons of cold water until smooth, then whisk it into the simmering liquid. Stir for 1 to 2 minutes, until the gravy coats the back of a spoon.
- Assemble. Pour the gravy over the wrapped shallots. Layer the potato slices over the top, overlapping them like roof tiles, then season with black pepper and spray lightly with olive oil.
- Bake. Bake uncovered for 40 minutes, until the potatoes are tender all the way through and crisp and golden at the edges.
- Rest before serving. Let the dish stand for 5 minutes so the gravy settles and thickens under the potato lid.
Serving Suggestions
- Serve with steamed green beans or savoy cabbage
- Add a spoonful of wholegrain mustard on the side
- Pair with roasted carrots and parsnips for a fuller plate
- A simple watercress salad cuts through the richness well
- Serve straight from the dish at the table while the potato is still crisp
Tips and Variations
- Slicing the potatoes as thinly as possible, ideally on a mandoline, is what gives you a crisp lid rather than a soft one
- Cornflour and low-sodium stock replace the gravy granules used in the original, which brings the salt down considerably alongside the already salty pastrami
- Salt beef or lean smoked ham work in place of the pastrami
- A bay leaf and a crushed garlic clove in the gravy add depth for nothing
- If the potato is browning too fast, cover loosely with foil for the last 10 minutes
Why This Recipe Works
Wrapping the shallots in pastrami means the meat is seasoning the whole dish from the inside rather than sitting on top of it, so eight slices go a long way across four servings. Swapping gravy granules for cornflour and low-sodium stock is the single most useful change here, since cured meat already brings plenty of salt and the granules were simply stacking more on. The potato lid does the work a pastry crust would in a heavier version, crisping up beautifully with nothing more than a light spray of oil.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, in line with USDA guidance on leftovers. Reheat in a moderate oven for 20 minutes, uncovered, so the potato crisps up again. The microwave works but leaves the topping soft. This dish is not suitable for freezing, as the potato turns grainy on thawing.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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