91p per serving
400g lean minced beef
1 onion, peeled and finely chopped
400g can whole tomatoes
1 tsp dried thyme, oregano
or mixed herbs
400g can baked beans
1kg potatoes, peeled
1 large carrot, peeled
2 cloves garlic, peeled
1 leek about 250g, thinly sliced
100g kale or winter greens, shredded
5 tbsp milk
Knob of butter
Salt and ground black pepper
2 litre ovenproof dish
1 Heat a large frying pan, add the mince in one layer and once it has browned, add the onion and fry for 10 minutes, stiring it occasionally, breaking it up with a spoon. Drain off the fat.
2 Stir in the chopped tomatoes, herbs and 300ml hot water. Bring to the boil and simmer, uncovered, for 20 mins. Stir in the baked beans. Spoon into the dish.
3 Heat the oven to 200c Gas Mark 6. Cut the potatoes and carrot into chunks, and cook with the garlic in boiling sted water until tender. Steam the leek and greens over the top, or place them in a bowl and cook in the microwave for a few mins.
4 Spoon the greens over the mince. Drain the potato and carrot and return them in the pan. Add the milk and butter and mash well.
Season. Spoon the mash over the greens and roughen the top with a fork. Put the dish on a baking sheet and bake in the oven for 20 – 25 mins until really hot.
Per serving 352cals 9g fat (4g saturated)