Name: Mince with vegetable topping
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 ml peri-peri powder; 425.00 g baked beans in tomato sauce; 2.00 ml Tabasco sauce; 450.00 g potatoes medium, diced; 2.00 carrots sliced; 2.00 courgettes sliced; 4.00 spring onion chopped; 60.00 g breadcrumbs fresh; 50.00 g cheddar cheese grated

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Ingredients (9)

MEAT

1.00 ml

peri-peri — powder

quantity basic mince mixture

425.00 g	baked beans in tomato sauce
2.00 ml	Tabasco sauce

VEGETABLE TOPPING

450.00 g	potatoes — medium, diced
2.00	carrots — sliced
2.00	courgettes — sliced
4.00	spring onion — chopped
60.00 g	breadcrumbs — fresh
50.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 200 ºC (400 ºF). Fry the peri-peri powder in the oil. Add the vegetables and minced meat and follow the instructions for the basic minced meat recipe. Add the baked beans and Tabasco sauce about 10 minutes before the end of the cooking time. Spoon into an ovenproof dish and spread evenly. Place the potatoes and carrots in a saucepan and cover with water. Boil until just soft. Add the courgettes and spring onions about 5 minutes before the end of the cooking time. Drain the vegetables and spread on top of the minced meat. Combine the breadcrumbs and cheese and sprinkle over of the vegetables. Bake until browned.
Serves 4.