Beef Hot-Pot
with Sautéed Brussels Sprouts
Enjoy this traditional dish from Lancashire, in the North West of England.
Cals 579 · Prot 50 · Carbs 73 · Fat 13
Calorie Smart
60 min
Enjoy this traditional dish from Lancashire, in the North West of England.
Cals 579 · Prot 50 · Carbs 73 · Fat 13
Calorie Smart
Ingredients
Hot Pot
Grass fed Beef Mince Lean
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Fresh thyme
10 Grams
Potatoes
200 Grams
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Tomato paste
30 Grams
Plain flour
10*11*
10 Grams
Water
200 ML
Beef stock cube
9*11*15*
1 Piece
Dried bay leaves
1 Piece
Dried rosemary
2 Grams
Garlic onion powder
4 Grams
Onion marmalade
28 Grams
Worcestershire sauce
6*11*
15 ML
Green peas
100 Grams
Brussels
Brussels sprouts
300 Grams
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Allergens
*10 Wheat, *11 Gluten, *9 Soya, *15 Celery, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2421 / 579 |
| Fats (g) | 13.1 |
| of which saturated (g) | 5.2 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 22.2 |
| Fibers (g) | 14.6 |
| Proteins (g) | 49.8 |
| Salt (g) | 4.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat oven to 200°C/180°C fan.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- Peel and grate the carrot.
- Strip the thyme leaves.
- Slice the potatoes (skins on!) as thin as possible.
2 Fry
- Heat a non-stick pan over a medium-high heat with a drizzle of oil.
- Add the onion and carrot with a pinch of salt.
- Fry for 3-5 min until softened.
- Add the garlic and tomato paste.
- Fry for 1 min further.
3 Simmer
- Add the beef mince and fry for 4-5 min further, breaking up the mince as you go.
- Stir the flour through and cook for 30 sec.
- Add the measured water, stock cube, bay leaves, rosemary, garlic onion powder, worcestershire sauce, onion marmalade and half the thyme.
- Cook for 3 min.
- Stir through the peas.
4 Bake hot-pot
- Transfer the beef mixture into an oven proof dish.
- Wipe and reserve the pan.
- Top with the sliced potato slices, slightly overlapping, forming a layer one slice thick.
- Drizzle the potatoes generously with oil and sprinkle with salt and the remaining thyme.
- Bake hot-pot for 30-35 min until the potatoes are slightly browned and crispy.
Tip! For an extra crispy top, grill for a further 5 mins.
5 Saute
- Meanwhile, trim and cut the brussels sprouts into half or quarters.
- Heat the reserved pan over a medium-high heat with a drizzle of oil.
- Once hot, add the brussels sprouts.
- Fry for 3-5 min until tender.
- Season with salt to taste.
Tip! Add a splash of water to help the brussels cook faster.
6 Serve
- Allow the hot-pot to rest for 5 min.
- Serve the Beef Hot-Pot with Sauteed Brussels Sprouts to the side.
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