Savoury mince with jacket spuds
Instructions
Ingredients
250g lean minced beef
½ teaspoon chilli powder (optional)
2 leeks, thinly sliced and washed
1 teaspoon mixed herbs
2 carrots, peeled and diced
½ tin baked beans (200g)
1 celery stick, thinly sliced
¼ pint (150ml) beef stock (½cube)
200g mushrooms, chopped
4 jacket potatoes
1 teaspoon tomato puree
Cheese for serving (optional)
Method
1. Using a fork stab the jacket potatoes all over. Microwave potatoes on high for 10 minutes and finish off in the oven for 20-30 minutes at gas mark 6/200⁰C until crisp on the outside and fluffy on the inside.
2. Heat a deep frying pan and dry fry the lean minced beef for 5 minutes on a moderate heat until browned.
3. Add the leek, carrot, celery and mushrooms and gently fry for 10 minutes until beginning to soften.
4. Add the tomato puree, chilli powder (optional), mixed herbs and tin of baked beans.
5. Add the stock then cover and simmer gently for 15 minutes, stirring occasionally.
6. Serve with baked jacket spuds.
7. Sprinkle with cheese if desired.
