The colder months are creeping in and those comfort meals are starting to make their way to the tables.
You can add any veggies to this dish, mushrooms would make a good addition I just can’t have them so they are very rarely listed in any of our recipes unless it is something I make for Shane and his lunches for work.
I also use a combination of pork and beef mince, this not only gives flavour to the dish but makes it a cheaper meal as 5% fat beef mince can be expensive so using pork as well reduces the cost but feel free to use any 5% fat mince or even Quorn if you prefer it.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Non stick saucepans.
- Casserole dishes.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
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Serves 6 – 8
- 250g 5% fat pork mince
- 250g 5% fat beef steak mince
- 2 tins baked beans
- 150g frozen peas
- 150g frozen sweetcorn
- 3 large carrots, diced
- 3 sticks of celery, diced
- 1 bag of french green beans, top, tailed and chopped
- 2 red bell peppers, deseeded and diced
- 2 onions, peeled and diced
- 2 cloves garlic, crushed
- 1 tablespoon SpiceNTice chimichuri rub (**See note above about this rub)
- 2 tablespoons Worcestershire sauce
- 1 red wine stock pot made up with 2 pints of boiling water
- 2 tablespoons Bisto gravy powder, mixed with a little cold water
For the topping:
- 1 Promise gluten free soft white roll per person (available in Sainsburys free from aisle)
- 1 teaspoon Clover light butter per person
- 1 garlic clove, crushed per person
- 1 teaspoon parsley per person
- 20g light mature cheddar per person
Please note I have only included the recipe for the topping for one person as the base of this recipe can serve up to 8 people therefore making the base ideal for batch cooking and freezing if you are not serving this many people. Just use enough ingredients for the topping for the amount of people you are serving. So if this is to serve 2 people then double the topping ingredients, if for 3 then triple the ingredients and so on.
- In a large saucepan gently fry the carrot, onion, french beans, celery and garlic for a few minutes until starting to soften, add the pork and beef mince and fry until browned.
- Add the peppers, baked beans, chimichurri rub, Worcestershire sauce, peas, sweetcorn and the made up red wine stock. Stir well and bring to the boil.
- Keep stirring and pour in the bisto gravy powder that’s been mixed with a small amount of water and keep stirring to prevent the sauce going lumpy, reduce the heat and keep stirring until it all comes to a slow simmer.
- Place a lid on the pan and simmer for 15 – 20 minutes or until the vegetables are cooked, stirring occasionally.
- Meanwhile preheat the oven to 180°C.
- Prepare the garlic bread topping for how ever many people this is serving. Slice each roll into even slices. Mix the garlic, butter and parsley together and spread this over the slices. Place on a baking tray and bake in the oven for 5 – 10 minutes until starting to crisp and go golden.
- Transfer the mince mixture (depending on how many people this is serving) to an oven proof dish and lay the garlic bread slices on the top, scatter over the cheese and return to the oven until the cheese is melted and golden.
- Serve with a side of mashed potatoes and tenderstem broccoli for a tasty meal.