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.
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
120
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
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt.
Slice the potato(es) 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.
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.
Once thickened, spoon the beef mixture 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, 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!
