Sweet potato topped chilli pots recipe

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  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 537 calories / serving
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Heat 1tbsp oil in a frying pan and cook 1 chopped onion and 1 finely chopped clove garlic for a few minutes. Add 1tsp hot chilli powder and 600g beef steak mince to the pan and break up, cook for 5 minutes until browned all over, with no pink showing. 

Stir in 1 can Everyday Value Chopped Tomatoes, 1 drained and rinsed can Everyday Value Kidney Beans and 100ml water. Cook over a medium heat for 15 minutes.

Meanwhile peel and chop 500g sweet potatoes, place in a pan of cold salted water, bring to the boil and cook for about 10 minutes, or until cooked through. Drain, mash and stir in a little chopped coriander. Heat a grill to high. Spoon the hot mince into 4 mini casserole pots, freezing the leftovers. Divide the sweet potato mash between each pot and grill for a few minutes to turn the tops golden before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 600g beef steak mince
  • 1 clove garlic
  • 1tsp chilli powder
  • 1 onion
  • 1 can Everyday Value kidney beans
  • 1 can Everyday Value chopped tomatoes
  • For the sweet potato gnocchi

  • 500g sweet potatoes
  • 5g fresh coriander
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  • Energy 2251kj 537kcal 27%
  • Fat 25.4g 36%
  • Saturates 10.5g 53%
  • Sugars 14.2g 16%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 43.4g Protein 36.8g Fibre 10.8g

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