Beef & bean hotpot

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Good Food

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Recipe by Good Food

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1. Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
2. Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
3. Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

Per serving

362 kcalories, protein 31g, carbohydrate 51g, fat 5 g, saturated fat 2g, fibre 8g, salt 2.05 g

Latest comments and suggestions

• Kate N

  06 November 2007

  Kate N commented on this recipe

  This is such an easy recipe and very tasty. I do it with a standard sized pack of mince and one onion. It goes down a treat.

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• lyndsey

  06 November 2007

  lyndsey rated and commented on this recipe

  

  This has to be one of my most favourite recipes ever. I remember seeing this in the Good Food magazine months ago, and came onto the website to find it (and thank god i discovered the website!). It tastes so good and is made up of things that you are alwats likely to have in. It also freezes really well so i normally make twice the quantity and freeze the rest for days where i'm being lazy. Its also a nutritious meal for the family too with the iron, protein and hidden veggies - my 15 month old laps it up. Fot the adults i like extra parsley and Worcester sauce! Enjoy - this is a classic!

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• foodie

  07 November 2007

  foodie rated and commented on this recipe

  

  Add leeks, parsnip, turnip, mushrooms, really lovely(Note recipe is for 8)

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• Angie's

  15 November 2007

  Angie's rated and commented on this recipe

  

  Can't beat this easy recipe for foolproof winter warmer. I like adding other vegetables too, and my 2 year old doesn't know any better! I tend to add less water so as not to make it too watery.

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• vykisparkes

  20 November 2007

  vykisparkes rated and commented on this recipe

  

  This is simple and hearty and great if you're on a budget as you can use value ingredients and it will feed you for a few days. My five year old daughter and adult friend both loved it - my daughter won't normally touch potatoes but happily ate the whole dish up, and wants it everyday now! I couldn't get low fat meat, so flattened the mince with my hands and fried on a high heat to seal in the flavour on both sides. I then broke it up a little and cooked on a slightly lower heat until all of the liquid of the meat had been absorbed (draining it off can I find leave your meat a bit tasteless). I added a courgette as I had to use it up. I used the full amount of liquid, it did thicken up a little once the beans were added and the meat broke down a little, so would probably not reduce the liquid personally. Will definitely make this a winter regular.

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• cheztulip

  24 November 2007

  cheztulip rated and commented on this recipe

  

  This is a great, very easy meal to make. My son loves it and so do we!

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• cowpat

  06 January 2008

  cowpat rated and commented on this recipe

  

  Fantastic easy meal to make which all the family loved, they even came back for seconds

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• tracey

  22 January 2008

  tracey rated and commented on this recipe

  

  served with olive oil roast potatoes tasty meal

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• carol

  17 February 2008

  carol commented on this recipe

  when I make this I leave out the potatoes and use less liquid, I serve it with potatoes, and because it makes quite a bit, a couple of days later I cover the rest with mash and cheese and cook it in the oven for 35 mins, voila a very tasty shephards pie. two meals out of one.

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• Emma

  21 February 2008

  Emma rated and commented on this recipe

  

  This is really tasty. Like one of the other reviewers, I made it with 500g mince and one onion. I also only used one tin of beans. I agree that you don't need as much liquid (particularly as the bean juice increases the moisture) so whether you're scaling up, down or following the recipe as it is, it's worth bearing that in mindI'll definitely make this again.

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• lislec

  16 March 2008

  lislec rated and commented on this recipe

  

  It also works brilliantly in a slow cooker!

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• Louise Howe

  27 March 2008

  Louise Howe rated and commented on this recipe

  

  Make loads and freeze for later

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• Rach

  13 April 2008

  Rach commented on this recipe

  I don't like baked beans and was looking for a recipe to use them up with - this was great. A really tasty, healthy meal. I addded peas for a bit more colour and like a lot of others used less water. Very easy to cook and great for the freezer for work lunches.

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• alliekkc

  17 April 2008

  alliekkc rated this recipe

  

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Ingredients

• 750g lean minced beef
• 1 beef stock cube
• 2 large onions , roughly chopped
• 450g carrots , peeled and thickly sliced
• 1.25kg potato , peeled and cut into large chunks
• 2 400g cans baked beans
• Worcestershire sauce or Tabasco sauce , to taste
• large handful of parsley , roughly chopped

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Difficulty and servings

Serves 8

Easily doubled

Preperation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 750g lean minced beef
• 1 beef stock cube
• 2 large onions , roughly chopped
• 450g carrots , peeled and thickly sliced
• 1.25kg potato , peeled and cut into large chunks
• 2 400g cans baked beans
• Worcestershire sauce or Tabasco sauce , to taste
• large handful of parsley , roughly chopped

Per serving

362 kcalories, protein 31g, carbohydrate 51g, fat 5 g, saturated fat 2g, fibre 8g, salt 2.05 g

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