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!
4 people
80 minutes
10 minutes
Ingredients
- 2 - Carrots peeled and finely chopped
- 1 tin SuperValu Chopped Tomatoes 400g
- 350 g SuperValu Irish Beef Mince from the 750g pack
- 1 - SuperValu Onion finely chopped
- 4 large SuperValu Rooster Potatoes scrubbed
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
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Place the potatoes on a baking tray and drizzle with 1 tbsp olive oil.
- 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.
- 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.
- Meanwhile, heat the remaining olive oil in a pan.
- Add the onion, carrot and garlic together and sauté for 3-4 minutes until just beginning to soften but not colour.
- Stir the mince into the pan and cook for 5 minutes until browned, breaking up any lumps with the back of a wooden spoon.
- 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.
- 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.
