This recipe stretches a pack of mince brilliantly - and is perfect eaten straight from the bowl with a spoon
1. Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
2. 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.
3. Reduce the heat, cover and simmer for 25-30 minutes, until the veg 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.
4. 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.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 391 | ||
Calories from Fat: 107 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 51mg | 16 % | |
Sodium 627mg | 22 % | |
Potassium 1311.2mg | 35 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 43.5g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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