Spiced beef mince with jacket potatoes and yogurt
- March 2021
- Serves 4-6
- Hands-on time 30 min, simmering time 30 min
No jacket potato beats this one, which is stuffed generously with spiced beef mince, chickpeas, crunchy salad and yogurt.
Or, for a traditional British jacket, stuff your jacket potato with cheese and quick homemade baked beans.
- 16.3g (5.6g saturated)
- 66.5g (25.6g sugars)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 400g pack organic beef mince
- 2 garlic cloves, crushed
- 1 tbsp ras el hanout spice mix (or use 1 tsp each ground cumin and coriander with a good pinch of cinnamon)
- 400g tin chopped tomatoes
- 300ml chicken stock
- 400g tin chickpeas, drained and rinsed
- 4 large tomatoes, deseeded and chopped
- ½ cucumber, halved lengthways, seeds scraped out with a teaspoon, then chopped
- Large handful chopped mint or parsley
- Jacket potatoes and yogurt to serve
- Heat 1 tbsp of the oil in a large pan and fry the onion for 8 minutes until softened. Add the beef mince and fry for another 5-6 minutes until the beef has browned, breaking it up with a wooden spoon.
- Add the garlic and spice mix, cook for 1 minute, stirring, then add the tinned tomatoes. Rinse out the tomato tin with stock and add that too. Season well and bring to a simmer. Loosely cover, reduce the heat and cook for 30 minutes, stirring now and then, until the mince is tender and the sauce has thickened. Take off the lid, add the chickpeas and cook for 5 minutes until heated through.
- Meanwhile, make the salsa: mix the fresh tomatoes, cucumber and herbs with the remaining 1 tbsp oil and plenty of seasoning.
- Serve the mince piled onto hot jacket potatoes with a spoonful of yogurt, some salsa and a sprinkling of herbs.
Make a double batch of mince and freeze for up to 3 months. Defrost overnight in the fridge, then reheat. It’s also good with rice.
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