Butter bean & tomato stew
Packed full of iron, this stew makes a great side dish or a super healthy supper when partnered with a jacket potato
Cottage pie cakes
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 6
Skip to ingredients
- 400g pack lean beef mince
- 1 beef stock cube
- 50g plain flour
- 2 tbsp Worcestershire sauce
- 140g frozen pea
- 450g leftover mashed potato
- 2 eggsbeaten
- 85g pankoor dried breadcrumbs
- vegetable oilfor frying
- baked beansto serve
Nutrition: per serving
- kcal426
- fat25g
- saturates7g
- carbs31g
- sugars2g
- fibre3g
- protein23g
- salt1.22glow
Method
step 1
Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine.
step 2
Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.
step 3
Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.
