EASY BEEF HOTPOT
Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Cut each 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/1½ 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.
Nutrition Facts : Calories 417 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
COWBOY HOTPOT
Left over potatoes from the night before. Open a few tins , add vegetables, and you have a simple meal that most children will like.
Provided by Tryntje
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grate or cube the cheese to suit your taste.
- Gently fry onion, pepper and carrot in oil until softened.
- Add green beans, baked beans, sweet corn, and tomato puree.
- Bring to the boil, and simmer five minutes.
- Transfer to a baking dish and scatter with cheese.
- Cover with sliced potatoes, brush with butter, and sprinkle with paprika.
- Bake 180C 30-40 minutes until potatoes are cooked.
CREAMY CHICKEN HOTPOT
A wonderful warming autumn meal. Serve with onion mash & green beans. Can be made with left overs.
Provided by Pink Penguin
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes. Add the squash & leeks,& cook for a further 2-3 minutes.
- Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.
- Stir in the cheese, mix until melted, then add the parsley & season.
Nutrition Facts : Calories 567, Fat 22.1, SaturatedFat 5.6, Cholesterol 110.5, Sodium 316.1, Carbohydrate 50.9, Fiber 7.3, Sugar 9.7, Protein 42.8
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