This is an inexpensive wee dish that can be served up in a jiffy and can really fill a hole. Brilliant for a midweek family meal for hungry folks or as comfort food for one or two after a hard day’s work.
Wot u need
250g minced beef
one baked potato unpeeled and cut into 2cm cubes
2 medium carrots sliced
1 medium onion finely chopped
1 400g tin baked beans
3 tbsps fresh flat leaf parsley
1 beef stock cube (I use OXO)
Wot u do
Brown the mince in a dry pan for five minutes breaking the lumps up as you go. Crumble on the stock cube and mix. Add some salt and pepper (not much salt as this dish doesn’t need it). Add all the vegetable and stir in. Cover with boiling water to the top of the veg. Bring to the boil then cover and simmer for 30 mins (watch pot as this dish can dry out – add a wee bit more water if it does.) Add as much Tabasco as you need – I use five good splashed to make it spicy. Add the baked beans (I drain them first to get rid of excess tomato sauce) and heat through for 5 mins. Serve with chopped parsley sprinkled on.
Grest served with some buttered crusty bread on the side!
Serves 2. Easily doubled or trebled!