• 1.25 kg potatoes, peeled
  • 1 onion, peeled and sliced
  • 350 g lean steak mince
  • 400 g tin peeled tomatoes
  • 410 g tin red kidney beans in water, drained
  • 1 little gem lettuce
  • 1 tsp olive oil, plus extra to drizzle
  • 1 tsp mild chilli powder
  • 150 ml beef stock, made with 1 stock cube
  • black pepper to season


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the potatoes on a baking tray, drizzle with some olive oil and season. Bake for 45 minutes until brown and crisp.

  2. 2

    Meanwhile, in a large saucepan, heat 1 teaspoon of the olive oil and fry the onion, until soft. Add the chilli powder and the mince, and cook until the mince is browned.

  3. 3

    Add the stock to the pan along with the peeled tomatoes and the drained red kidney beans, then simmer on a low heat for 20 minutes.

  4. 4

    Serve with the potato wedges and the lettuce leaves.

Nutritional Details

Each serving provides
  • Energy 2303kj 550kcal 28%
  • Fat 13.0g 19%
  • Saturates 4.9g 25%
  • Sugars 8.2g 9%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 343kj/82kcal

Each serving provides

64.4g carbohydrate 10.8g fibre 38.3g protein

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