Here is a new clever way of packing more goodness into your family favourite meal with Wattie’s red kidney beans. This delicious cottage pie recipe is sure to be loved by everyone in the family.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
400 g lean beef mince
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
¼ tsp chilli flakes
420 g can Wattie's Condensed Tomato Soup
400 g can Wattie's Red Kidney Beans in Springwater, drained
50 g low fat cheddar, grated
800 g potatoes, peeled and cut into pieces
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How do I make it ?
Heat a dash of oil in a deep frying pan. Add onion and cook over medium heat until beginning to soften. Increase the heat and add mince and garlic. Stir fry to brown meat, breaking up mince with a fork if necessary.
Stir in cumin, coriander and chilli flakes. Pour over Wattie’s Condensed Tomato Soup and add ½ cup of water. Stir in Wattie’s Red Kidney Beans. Bring to the boil. Reduce heat and simmer for 20 minutes until mince is cooked and sauce reduced.
Preheat oven to 200°C. Spoon cooked mince and beans into an ovenproof dish. Sprinkle over grated cheese. Top with Mashed potato. Bake for 20-25 minutes until potato topping is golden and filling hot. Serve with your favourite green vegetables on the side.
Cook potatoes in boiling lightly salted water for 15-20 minutes until tender. Drain well. Mash. Mix through a knob of butter and approx 2 tablespoons milk until smooth and creamy.
Red kidney beans are a convenient way to make your meat dishes go further. Add them to mince recipes, soups, stews and casseroles to make the meal go further, whilst also bumping up the protein and dietary fibre.