Cowboy hotpot

Cowboy hotpot

2 tsps rapeseed oil for frying

1 onion, sliced

1 red pepper, sliced

1 sweet potato, chopped

115g green beans, chopped

400g can baked beans in tomato sauce

200g can sweetcorn (drained)

1 tbsp tomato purée

100g tin mackerel in tomato sauce

100g smoked cheddar, cubed

450g potatoes, thinly sliced

1 egg beaten

Ground black pepper

Preheat oven to Gas 5/ 190°C/ 375°F.

On the hob over a low heat sauté the onion, red pepper and sweet potato in rapeseed oil until soft but not brown.

Add the 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.


Main ingredients
Eggs, Cheese, Vegetables

Recipe Type
Grilling, Kids Food, One Pot

Level of Difficulty

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