Time to cook: 35 minutes 



½ stick celery 
1 leek 
4 baking potatoes 
450g (1Ib) lean minced beef 
425g canned baked beans 
2x 15ml spoon (2tbsp) tomato ketchup 
1x 5ml spoon (1tsp) chilli or curry powder 
100g (4oz) canned or frozen sweetcorn 
Vegetable knife, chopping board, fork, frying pan, mixing spoon, can opener and plate. 
1. Prepare the vegetables:
  • wash and thinly slice the celery
  • wash and thinly slice the leek
  • wash and pierce the potatoes several times.
2. Dry fry the lean minced beef with the leek and celery for 3-4 minutes until browned.
3. Add the baked beans, tomato ketchup, chilli (or curry powder) and sweetcorn. Simmer for
5-10 minutes.
4. Cook the potatoes in a microwave oven for approximately 10 minutes (microwave times
may vary).
5. When cooked, slit the potatoes open. Be careful, the potatoes will be hot.
6. Serve the mince piled into the potatoes.
Top tips
  • The filling can also be used with flour tortilla wraps and served with coleslaw and salad.
  • Try a little grated low fat cheese sprinkled on top.
  • Did you know?
  • A large percentage of the vitamins and minerals in a potato are found within or just below the skin.

Weigh, measure, knife skills (bridge and claw), pierce, dry-fry, simmer and microwave.

Nutrition information per 100g/serving: Energy 454/1816kJ, protein 5.7/22.8g, carbohydrate 14.8/59.2g,
carbohydrate of which sugars 2.8/11.3g, fat 3.3/13.2g, saturated fat 1.1/4.5g, dietary fibre 1.9/7.4g, salt 0.7/2.9g,
iron 0.9/3.8mg