Spiced beef mince with jacket potatoes and yogurt

 

No jacket potato beats this one, which is stuffed generously with spiced beef mince, chickpeas, crunchy salad and yogurt.

Or, for a traditional British jacket, stuff your jacket potato with cheese and quick homemade baked beans.

Ingredients

2 tbsp olive oil

1 onion, finely chopped

400g pack organic beef mince

2 garlic cloves, crushed

1 tbsp ras el hanout spice mix (or use 1 tsp each ground cumin and coriander with a good pinch of cinnamon)

400g tin chopped tomatoes

300ml chicken stock

400g tin chickpeas, drained and rinsed

4 large tomatoes, deseeded and chopped

½ cucumber, halved lengthways, seeds scraped out with a teaspoon, then chopped

Large handful chopped mint or parsley

Jacket potatoes and yogurt to serve

Method

1. Heat 1 tbsp of the oil in a large pan and fry the onion for 8 minutes until softened. Add the beef mince and fry for another 5-6 minutes until the beef has browned, breaking it up with a wooden spoon.

2. Add the garlic and spice mix, cook for 1 minute, stirring, then add the tinned tomatoes. Rinse out the tomato tin with stock and add that too. Season well and bring to a simmer. Loosely cover, reduce the heat and cook for 30 minutes, stirring now and then, until the mince is tender and the sauce has thickened. Take off the lid, add the chickpeas and cook for 5 minutes until heated through.

3. Meanwhile, make the salsa: mix the fresh tomatoes, cucumber and herbs with the remaining 1 tbsp oil and plenty of seasoning.

4. Serve the mince piled onto hot jacket potatoes with a spoonful of yogurt, some salsa and a sprinkling of herbs.

Tips

Make a double batch of mince and freeze for up to 3 months. Defrost overnight in the fridge, then reheat. It’s also good with rice.

NUTRITION: PER SERVING (FOR 6)

CALORIES 509KCALS

FAT 16.3G (5.6G SATURATED)

PROTEIN 23.3G

CARBOHYDRATES 66.5G (25.6G SUGARS)

FIBRE 7.6G

SALT 0.3G