Meal Planner

Baked Potatoes with Chilli Beef and Oven Roasted Carrots and Onions


Try your own variation of toppings for a quick supper, some grated cheese with spring onion, or even some baked beans!

Preparation time: 10 minutes

Cooking time: 80 minutes


Serves: 4 people

  • 2 - Carrots
    peeled and finely chopped
  • 1 tin SuperValu Chopped Tomatoes
  • 350 g SuperValu Irish Beef Mince
    from the 750g pack
  • 1 - SuperValu Onion
    finely chopped
  • 4 large SuperValu Rooster Potatoes
From your Store Cupboard
  • 2 - Carrots
    peeled and cut into bitesize pieces
  • 1 tsp Chilli Powder
  • 1 cloves SuperValu Garlic
    finely chopped
  • 2 tbsp SuperValu Olive Oil
  • 1 - SuperValu Onion
    peeled and cut into wedges (use as per leftovers, or budget)
  • 1 tsp SuperValu Paprika
  • 2 tsp Worcestershire Sauce


  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Place the potatoes on a baking tray and drizzle with 1 tbsp olive oil.
  3. Pierce the skin with a fork then place in the oven for approximately 45 minutes, until the skin is nice and crunchy and the centre is soft.
  4. Meanwhile drizzle some olive oil on a separate tray and add the onions and carrots, season with some salt and pepper and place in the oven with the baked potatoes for the last 30 minutes.
  5. Meanwhile, heat the remaining olive oil in a pan.
  6. Add the onion, carrot and garlic together and sauté for 3-4 minutes until just beginning to soften but not colour.
  7. Stir the mince into the pan and cook for 5 minutes until browned, breaking up any lumps with the back of a wooden spoon.
  8. Add in the Worcestershire sauce and stir in the tomatoes, paprika and chilli powder and cook gently for another 15-20 minutes until completely cooked through.
  9. To serve, cut a cross shape in the potatoes and gently squeeze both sides, add a generous serving of chilli beef and a serving of the roasted vegetables.

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