Children will love this baked bean treat. You could omit the oregano.
500 g (1 lb) lean minced beef
25 g (1 oz) margarine or butter
1 onion, chopped
2 carrots, coarsely grated
2 celery stalks, finely chopped
150 ml (1/4 pint) beef stock
150 g (5 oz) can tomato puree
1/2 teaspoon dried oregano
salt and freshly ground black pepper
425 g (15 oz) can baked beans in tomato sauce
25 g (1 oz) margarine or butter
1 onion, chopped
2 carrots, coarsely grated
2 celery stalks, finely chopped
150 ml (1/4 pint) beef stock
150 g (5 oz) can tomato puree
1/2 teaspoon dried oregano
salt and freshly ground black pepper
425 g (15 oz) can baked beans in tomato sauce
Crumble topping
75 g (3 oz) porridge oats
25 g (1 oz) plain flour
1/2 teaspoon dried oregano
50 g (2 oz) Cheddar cheese, finely grated
40 g (1 1/2 oz) margarine, melted
25 g (1 oz) plain flour
1/2 teaspoon dried oregano
50 g (2 oz) Cheddar cheese, finely grated
40 g (1 1/2 oz) margarine, melted
method
1. Heat the oven to 200C/400F/Gas 6. Melt the margarine in a large saucepan, add the onion, carrot and celery and fry gently for 5 minutes until the onion is soft and lightly coloured. Add the minced beef and fry over moderate heat for 3-4 minutes until browned.
2. Add the stock to the pan with the tomato puree, oregano and salt and pepper to taste, and simmer, uncovered, for 10 minutes, stirring.
3. Meanwhile, make the crumble topping: mix the oats in a small bowl with the flour, oregano and grated cheese. Add 1/4 teaspoon salt, then season well with black pepper. Stir in the melted margarine.
4. Stir the baked beans into beef mixture and heat through, then transfer the mixture to a 1.75 L/3 pint ovenproof dish. Sprinkle the crumble mixture over the top.
5. Bake in the oven for 30 minutes, until the topping is golden brown. Serve hot, straight from the dish.
2. Add the stock to the pan with the tomato puree, oregano and salt and pepper to taste, and simmer, uncovered, for 10 minutes, stirring.
3. Meanwhile, make the crumble topping: mix the oats in a small bowl with the flour, oregano and grated cheese. Add 1/4 teaspoon salt, then season well with black pepper. Stir in the melted margarine.
4. Stir the baked beans into beef mixture and heat through, then transfer the mixture to a 1.75 L/3 pint ovenproof dish. Sprinkle the crumble mixture over the top.
5. Bake in the oven for 30 minutes, until the topping is golden brown. Serve hot, straight from the dish.
serving amount
serves 4
rate this recipe
9.5
out of 10
7 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
