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Beef Mince, Bean and Red Wine Hotpot

Beef Mince, Bean and Red Wine Hotpot

with Cheddar Cheese and Tenderstem® Broccoli

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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:WW ApprovedUnder 650 calories
Allergens:SulphitesMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

120 grams

Beef Mince

1 sachet

Sun-Dried Tomato Paste

1 unit(s)

Baking Potato

80 grams

Tenderstem® Broccoli

1 unit(s)

Echalion Shallot

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

1 pack(s)

Mixed Beans

1 pack(s)

Tomato Passata

1 unit(s)

Garlic Clove

45 grams

Mature Cheddar Cheese

(ContainsMilk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2253 kJ
Energy (kcal)539 kcal
Fat21.1 g
of which saturates9.8 g
Carbohydrate50.1 g
of which sugars12.2 g
Protein32.9 g
Salt3.09 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Colander
Frying Pan
Sieve
Potato Masher
Grater
Oven dish
Lid
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

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.

4

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.

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.

6

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