Pulled Beef and Red Currant Gravy Burger
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Pulled Beef and Red Currant Gravy Burger

with Roasted Garlic Slaw and Rosemary Chips

Cereals containing gluten

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 Time35 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Dried Rosemary

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

280 grams

Slow Cooked Beef

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

120 grams

Coleslaw Mix

32 grams


(Contains Egg, Mustard)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

25 grams

Redcurrant Jelly


Nutritional information

Energy (kJ)3142 kJ
Energy (kcal)751 kcal
Fat21.7 g
of which saturates8.1 g
Carbohydrate90.9 g
of which sugars15.5 g
Protein49.1 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Lidded saucepan
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. Spread out in a single layer.

TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on the baking tray with the potatoes until soft, 10-12 mins.

Meanwhile, grate the cheese.


Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the beef along with the juices from the packet. 

Add the red wine jus paste.

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins.


While everything cooks, in a medium bowl, mix together the coleslaw mix and mayonnaise. 

Season with salt and pepper and set aside.

Once the beef is tender, remove the lid and shred the beef. IMPORTANT: Ensure the beef is piping hot throughout.

Season with salt and pepper, then remove from the heat.

Add a splash of water if the gravy is looking a little thick.


Halve the burger buns. Pop into the oven to warm through, 2-3 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin, and mash with a fork. Stir in the coleslaw.


When everything is ready, transfer the burger buns to your serving plates. Spread the red currant jelly over the lids.

Top the bun bases with the gravy pulled beef, then a handful of cheese. Finally follow by the bun lid. 

Serve with your rosemary chips and roasted garlic slaw alongside.