- Prep time 10mins
- Cook time 240mins
- Serves 4
- Cost per serving £1.84
- medium
- Prep time 10mins
- Cook time 240mins
- Serves 4
- Cost per serving £1.84
- medium
For a twist on your usual hotpot, try our delicious slow cooker Steak and Cheesy Chip Hotpot! Packed with plenty of protein and veggies, this recipe will keep the family fuller for longer. If you’ve got no fresh carrots available, our frozen carrots work just as well – and also save on the peeling and slicing too! See method
What you’ll need
Ingredients
• Iceland Lean Diced Beef Steak
• 1 cup of Iceland Frozen Diced Onion
• 4 Carrots, peeled and cut into chunks
• Iceland Steak Cut Chips
• 1 cup of Iceland Grated Mature Cheddar
• 2 tbsp Worcestershire Sauce
• 2 tbsp Vegetable Oil
• 2 tbsp Cornflour
• 2 tbsp Tomato Puree
• 2 x Beef Stock Cubes
Utensils
• Slow Cooker
• Frying Pan
• Sharp knife and chopping board
• Ovenproof Dish
Method
- Place a large pan over a high heat, add the veg oil and beef to the pan and cook for 2 -3 minutes and then transfer to the slow cooker.
- Peel and slice the carrots.
- Add the boiling water, Worcestershire sauce, tomato puree, stock cubes, carrots and onions to the slow cooker and cook on high for 3.5 hours.
- Make a thick paste with the cornflour and a few tbsp of cold water and mix into the cooked beef and cook for a further 30 minutes.
- Cook the chips as per the on-pack cooking instructions.
- Pour the contents of your slow cooker into a deep oven proof dish, scatter over the cooked, crispy chips and sprinkle with cheese.
- Return to the oven for 5 minutes to allow the cheese to melt and then serve.
