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Beef Mince, Bean and Red Wine Hotpot
Beef Mince, Bean and Red Wine Hotpot

Beef Mince, Bean and Red Wine Hotpot

with Cheddar Cheese and Tenderstem® 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.

Tags:
WeightWatchers
Allergens:
Sulphites
Milk

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)587 kcal
Energy (kJ)2458 kJ
Fat21.1 g
of which saturates9.8 g
Carbohydrate64.3 g
of which sugars16.4 g
Protein34.4 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Colander
Sieve
Grill Pan
Potato Masher
Oven dish
Grater
Aluminum Foil
Lid

Instructions

Get Prepped
1

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.

Fry Time
2

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 Flavour
3

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.

Assemble and Grill
4

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.

Cook the Broccoli
5

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.

Serve
6

When the hotpot is ready, allow to stand for 2 mins, then serve with the Tenderstem® broccoli alongside. Enjoy!

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