400g can Wattie's Red Kidney Beans in Springwater, drained
1 cup Wattie's Frozen Mixed Veges
800g potatoes, peeled and cut into pieces
2 Tbsp milk + extra
50g low fat cheddar, grated
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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.
Preheat the oven to 200°C bake. 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 1⁄2 cup of water. Stir in Wattie's Red Kidney Beans and mixed veges. Bring to the boil. Reduce heat and simmer for 20 minutes until mince is cooked and sauce reduced.
Meanwhile, make the mashed potatoes. Cook potatoes in boiling lightly salted water for 15-20 minutes until tender. Drain well. Mash. Mix through butter and milk until smooth and creamy, adding extra milk if necessary.
Spoon cooked mince and beans into an ovenproof dish. Top with mashed potato and sprinkle over grated cheese. Bake for 25-30 minutes until golden and heated through. Serve with your favourite green vegetables on the side.
Swap It Out
Beef mince can be replaced with 2 cans of drained and rinsed Wattie's lentils.
What do I need?
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