Beef Mince, Bean and Red Wine Hotpot
with Cheddar Cheese and Broccoli
This delicious Beef Mince, Bean and Red Wine Hotpot has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
120 grams
British Beef Mince
1 carton(s)
Mixed Beans
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Broccoli
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Slice the potatoes into 1cm thick rounds (no need to peel). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Drain in a colander.
Meanwhile, preheat your grill to high.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and shallot. Fry until the mince is browned and the shallot is softened, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Meanwhile, drain and rinse the mixed beans in a sieve.
Once the mince is browned, drain and discard any excess fat. Add the garlic and fry until fragrant, 30 secs.
Stir in the passata, mixed beans, sun-dried tomato paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Roughly crush half the beans in the pan with the back of a fork or potato masher.
Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 5-6 mins.
While the beef simmers, grate the Cheddar. Cut the broccoli into florets (like small trees), halving any large ones.
Once the beef mixture has thickened, taste and season with salt and pepper if needed. Spoon it into an appropriately sized ovenproof dish, then layer the cooked potato slices over the top.
Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.
Meanwhile, boil a full kettle.
Meanwhile, wipe out the potato saucepan. Pour the boiled water into the saucepan with 1/4 tsp salt on high heat.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When your hotpot is ready, allow to stand for 2 mins, then serve with the broccoli alongside.
Enjoy!
