Dutton Cowboy Beef Casserole Hotpot
Inspired by Yellowstone
Inspired by the Duttons' fight to hold their land and legacy, this ranch-style hotpot swaps traditional lamb for beef mince, earthy mushrooms and beans in hearty staples of survival. Topped with golden potatoes and baked low and slow, it’s a nod to life on the ranch. Resourceful and rooted in the land.
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.
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Garlic Clove
1 unit(s)
Onion
80 grams
Sliced Mushrooms
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)
120 grams
Peas
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
Bring a large saucepan of water to the boil with ½ tsp salt.
Slice the potato into 1cm thick rounds (no need to peel). Peel and grate the garlic (or use a garlic press).
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. Halve, peel and chop the onion into small pieces.
Once hot, add the onion and mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Next, add the beef mince. Fry until the mince is browned, 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.
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 the beef and beans to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 5-6 mins.
While the beef simmers, grate the Cheddar.
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.
Meanwhile, wipe out the potato saucepan. Pour the boiled water into the saucepan with ¼ tsp salt on high heat.
When boiling, add the peas to the water and cook for 2-3 mins. Once cooked, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.
When your hotpot is ready, allow to stand for 2 mins, then serve with the peas alongside.
