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Serving size
Ingredients
Ingredients
- 2 carrot
- 4 tbsp tomato purée
- 1 head of broccoli
- 400g British venison mince
-
11g beef stock powder(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 4 garlic clove
- 1 onion
- 240g chestnut mushrooms
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 150g peas
-
1 tbsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 4 large potatoes
- 1 tbsp cornflour
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 75Kcal | 471Kcal |
| 314kJ | 1971kJ | |
| Fat | 1.2g | 7.2g |
| of which saturates | 0.4g | 2.5g |
| Carbohydrates | 11g | 68g |
| of which sugars | 2.7g | 17g |
| Protein | 5.2g | 33g |
| Salt | 0.12g | 0.73g |
| Fibre | 2.0g | 12g |
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Easy Hearty Venison Hotpot
A comforting hotpot to warm you up on the colder weeknights. Stew hearty British venison mince with carrots, mushrooms and broccoli. Top with potatoes and bake till golden and crispy. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat your oven to 230C/ fan 210C / gas mark 8
- Boil a kettle
- Pull out a jug, a sieve, a peeler, a large saucepan, a medium saucepan & a medium ovenproof dish
Make the stock & cook the venison
- Add the cornflour to the jug with 50ml cold water, mix to dissolve
- Add the stock powder and 350ml boiling water, mix until dissolved
- Heat the large saucepan with 2 tsp oil on a medium heat. Once hot, add the venison mince and cook for 5 mins, or until no longer pink, then transfer to a plate
Prep the veg
- Meanwhile, finely dice the onion. Chop or crush the garlic
- Thinly slice the mushrooms. Peel the carrots and dice into small 1cm pieces
- Thinly slice 2 potatoes (for the hotpot topping) and cut the remaining potatoes into 1 cm cubes
Build the hotpot
- Re-heat the empty saucepan with 1 tsp oil. Once hot, add the onion, garlic, mushrooms, carrots, diced potatoes and Italian dried herbs
- Cook for 5 mins, until softening, then add the tomato puree and cook for a further 30 seconds
- Return the venison to the pan, then add the stock and aged balsamic, simmer for 5 mins, until thickening
Time to bake
- Season the stew with pepper
- Transfer the mix into a medium ovenproof dish, then fan the sliced potatoes on top, season with salt and pepper
- Bake for 20 mins, until golden and crispy
Cook the greens & plate up
- Cut the broccoli into florets. Heat the medium saucepan with lightly salted boiling water on a high heat
- Add the broccoli and boil for a minute
- Add the peas and boil for 2-3 mins, then drain all together
- Serve the hotpot between two plates and the peas alongside
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