Ingredients
Cowboy Hotpot
450g potatoes, thinly sliced
100g smoked cheddar, cubed
100g tin mackerel in tomato sauce
1 egg beaten
ground black pepper
1tbsp tomato puree
200g can sweetcorn (drained)
400g can of baked beans in tomato sauce
115g green beans, chopped
1 sweet potato, choppedCowboy Hotpot
1 onion, sliced
1 red pepper, sliced
2 tsps rapeseed oil for frying
Method
Preheat oven to gas 5/ 190C/ 375F.
On the hob over a low heat sauté the onion, red pepper and sweet potato in rapeseed oil until soft but not brown.
Add green beans, sweetcorn, tomato puree and boned mackerel. Simmer for 5 minutes.
Transfer the mixture to an ovenproof dish and scatter with the cubes of cheese.
Cover mixture with slices of potato then brush with egg and sprinkle with ground black pepper.
Bake in preheated oven for 30-40 minutes until golden brown on top and potato is cooked soft.
Nutritional Information
Per serving:
- Energy: 291kcal
- Protein: 14g
- Carbohydrate: 40g
- Fat: 9g
- High in Vitamin C
- Source of Omega 3, Iron, Calcium and Vitamin D
