onion into eight wedges. Roughly
chop the carrots and cut the
potatoes into large chunks. 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 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.
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.