Stretch a pack of mince to make this hearty dish. It is good eaten straight from the bowl with a spoon and a few crusty bread on a chilly winter’s night time
- Whole time45 minutes
- Prepared in 40-45 minutes
- 2 cubes
- 400g (non-compulsory)
- STEP 1
Minimize every onion into eight wedges. Roughly chop the carrots and minimize the potatoes into giant chunks. Put the kettle on.
- STEP 2
Warmth a big non-stick pan, add the mince and fry rapidly, stirring on a regular basis, till evenly browned. Crumble within the inventory cubes and blend nicely. Add the ready greens, stir them round, then pour in 900ml/1½ pints of scorching water from the kettle. Convey to the boil.
- STEP 3
Scale back the warmth, cowl and simmer for 25-Half-hour, till the veg are tender. Stir within the baked beans and a beneficiant splash of Worcestershire sauce and warmth via. Style and add salt and pepper if mandatory.
- STEP 4
Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the desk in case anybody fancies a bit extra spice.
