Beef Mince, Bean and Red Wine Hotpot
with Cheddar Cheese and Tenderstem® Broccoli
- Sulphites
- Milk
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.
Ingredients
120
British Beef Mince
25
Sun-Dried Tomato Paste
1
Baking Potato
80
Tenderstem® Broccoli
1
Echalion Shallot
28
Red Wine Stock Paste
(Contains: Sulphites)
1
Mixed Beans
1
Tomato Passata
1
Garlic Clove
45
Mature Cheddar Cheese
(Contains: Milk)
Not included in your delivery
50
Water for the Sauce
½
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with 1/2 tsp salt to the boil.
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. When the oil is hot, add the beef mince and shallot.
Stir-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, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
While the beef cooks, drain and rinse the mixed beans in a sieve.
Add the garlic to the mince and stir-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 ingredients 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 until thickened, 5-6 mins, stirring occasionally.
Remove from the heat, then taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the beef simmers, grate the Cheddar. Halve any thick broccoli stems lengthways.
Spoon the beef into an appropriately sized ovenproof dish when ready, then layer the cooked potato slices over the top.
Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.
Meanwhile, wipe out the mince frying pan and pop it back on medium-high heat with a drizzle of oil.
When hot, add the the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.
When the hotpot is ready, allow to stand for 2 mins, then serve with the Tenderstem® broccoli alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The red wine stock paste and sun-dried tomato paste give the sauce real depth, and many found the dish more flavourful than expected. It works especially well as a comforting autumn or winter meal.
- Ease of prep: Straightforward to follow, though the multiple steps — boiling potatoes, browning mince, and grilling — mean it takes longer than the suggested time for some.
- Suggestions: Slice the potatoes thinly and season them before layering, as they can taste bland on their own; some found cooking them slightly longer helps them hold their shape. Crushing the beans thoroughly into the sauce helps them absorb the flavour and blend more seamlessly with the mince. Adding a pinch of chilli flakes or extra garlic can lift the overall flavour if you prefer a little more heat.
- Next-day meals: The hotpot keeps well and several people found it stretched to three portions, making it a great option for next-day lunches.
- Portions: The mince-to-bean ratio divides opinion — those who found the beef too sparse suggest adding an extra potato and a little more cheese to the topping to make it feel more substantial.
