Steak Hotpot (1313)

Diced British chuck steak in a red wine & onion gravy topped with sliced potatoes. (270g)


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Melt-in-the-mouth diced British & Irish chuck steak in a rich beef stock and red wine gravy flavoured with a splash of Worcester sauce, & thyme, seasoned with cracked black pepper and topped with sliced British potatoes

Our Serving Suggestion Try it with dauphinoise potatoes and some steamed tender stem broccoli

Our Drinks Pairing Just about any red wine would pair with a hot pot but we love dry medium-bodied red wine like Old Vine Garnacha, it works well with the rich beefiness of this dish.


Potato (29%), Water, Onion, Beef (20%), Cornflour, Red Wine, Beef Stock (Beef, Yeast Extract, Natural Flavouring, Salt, Tomato Puree, Molasses, Lemon Juice Concentrate, Onion Powder), Tomato Puree, Worcester Sauce (Water, Spirit Vinegar, Sugar, Salt, Tamarind Paste, Onion Powder, Garlic Powder, Lemon Juice Concentrate, Ground Ginger, Ground Cloves, Chilli Powder), Salt, Rapeseed Oil, Thyme, Molasses, Ground Black Pepper.

Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.

Per Serving (270g) Per 100g
Calories 175kcal 65kcal
Energy 740kj 276kj
Fat 1.80g (of which saturates 0.70g) 0.70g (of which saturates 0.30g)
Carbohydrate 21.0g (of which sugars 3.6g) 7.9g (of which sugars 1.3g)
Fibre 3.4g 1.3g
Protein 17.0g 6.2g
Salt 1.60g 0.59g

For best results please microwave.
Remove sleeve, pierce film several times and place in microwave.

The following is a guide only.
850W microwaves: Full power for 1 minute 45 seconds.
1000W microwaves: Full power for 1 minute 30 seconds.

After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve.

Remove sleeve and film. Remove the contents from the tray and place in an oven proof dish.
Place in a preheated oven for 25-30 minutes.

Make sure food is hot throughout and serve.

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