“This recipe stretches a pack of mince brilliantly – and is perfect eaten straight from the bowl with a spoon”
- 2 onions cubed
- 300 g carrots cubed
- 1 kg potatoes cubed
- 450 g lean minced beef
- 2 beef stock cubes
- 900ml water, boiled
- 400 g baked beans, from the can
- worcestershire sauce, just a splash
- 1 handful parsley, roughly chopped
Cube all the veggies and put the kettle on. Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/11⁄2 pints of hot water from the kettle. Bring to the boil.
Reduce the heat, cover and simmer for 25-30 minutes, until the vegetables are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.
Source : Good Food : March 2003 (changed slightly in wording, but the recipe is the same)
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy
Preparation Times : Ready in: 40 – 45 Minutes
Nutritional notes : Per Serving : 417 kcalories, protein 29g, carbohydrate 55g, fat 10 g, saturated fat 4g, fibre 8g, salt 2.9 g
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