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

with Cheddar Cheese and Tenderstem® Broccoli

40 min
Difficulty: 2/3
British

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.

Allergens

Milk
Sulphites

Utensils

Medium Saucepan
Colander
Aluminum Foil
Garlic Press
Sieve
Lid
Grater
Potato Masher
Oven dish
Grill Pan

Tags

Under 650 kcal
WeightWatchers
Ingredients
British Beef Mince

British Beef Mince

120

Sun-Dried Tomato Paste

Sun-Dried Tomato Paste

25

Baking Potato

Baking Potato

1

Tenderstem® Broccoli

Tenderstem® Broccoli

80

Echalion Shallot

Echalion Shallot

1

Red Wine Stock Paste

Red Wine Stock Paste

28

Mixed Beans

Mixed Beans

1

Tomato Passata

Tomato Passata

1

Garlic Clove

Garlic Clove

1

Mature Cheddar Cheese

Mature Cheddar Cheese

45

Water for the Sauce

Water for the Sauce

50

Sugar for the Sauce

Sugar for the Sauce

0.5

Preparation
1
Get Prepped

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
Fry Time

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 Flavour

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
Bring on the Hotpot

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
Cook the Broccoli

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
Serve

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

Nutrition per serving

587

kcal

Energy (kcal)

2458

kJ

Energy (kJ)

21.1

g

Fat

9.8

g

of which saturates

64.3

g

Carbohydrate

16.4

g

of which sugars

34.4

g

Protein

3.17

g

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