Added beans means more of your 5-a-day
(19 votes)
Cook: 50 Mins
Serves: 4
Price: £1.27 per serving
Nutritional Information
Each 495g serving contains
Energy
1782kj
426kcal
1782kj
426kcal
21%
Fat
12.9g
12.9g
Med
18%
18%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
20.3g
20.3g
High
23%
23%
Salt
1.19g
1.19g
Med
20%
20%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
360kj/86kcal
Typical energy values per 100g:
360kj/86kcal
Ingredients
2 large sweet potatoes, peeled and cut into chunks
2 spring onions, thinly sliced, plus extra to garnish
1tbsp Cajun seasoning
250g Butcher’s Selection Lamb Mince (typically less than 20% fat)
1 red onion, chopped
2 cloves garlic, crushed
2 carrots, peeled and chopped
1 Grower’s Selection Sweetcorn Twin Pack
300g Mexican-style bean mix, drained and rinsed
400g can chopped tomatoes
Thyme sprigs, to garnish (optional)
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the sweet potato in a pan of cold water. Bring to the boil and simmer for 15-20 mins until soft. Drain, return to the pan and mash until just smooth. Fold in the spring onions and season with black pepper.
3
Meanwhile, put the Cajun seasoning in a pan and warm over a medium heat for 2 mins until the spice releases its aroma.
4
Add the mince and break up with the back of a spoon. Fry for 8 mins until browned. Drain off any excess fat.
5
Add the onions, garlic and carrots to the pan. Stir to combine, cover and cook for 5 mins until the onions are soft.
6
Remove the kernels from the sweetcorn by cutting down the length of the cob. Add these to the pan with the remaining ingredients, and simmer for 10 mins.
7
Pour into an ovenproof dish and top with the mash. Bake for 10 mins until piping hot and crispy on top. Top with spring onions and thyme, and serve.