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

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.

Calorie Smart

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

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)


Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2516 kJ
Energy (kcal)601 kcal
Fat20.9 g
of which saturates9.4 g
Carbohydrate65.3 g
of which sugars19.3 g
Protein38.5 g
Salt3.64 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan
Potato Masher
Oven dish


Get Prepped

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.

Fry the Mince

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.

Add the Flavour

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.

Bring on the Hotpot

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.

Broccoli Time

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.

Serve Up

When your hotpot is ready, allow to stand for 2 mins, then serve with the broccoli alongside.