Ingredients

• 2 large jacket potatoes
• 250g extra lean beef mince
• Fresh thyme
• 1 red onion
• 2 carrots
• 3 sticks celery
• Fresh rosemary
• Garlic
• 4 tablespoons Worcestershire sauce
• Small bunch fresh parsley
• 4 rashers bacon
• 2 tomatoes
• 1 400g tin butter beans
• Red wine vinegar
• Basil leaves

Method

1. Microwave the spuds for about 10 minutes, then add to the oven to finish cooking.
2. Brown the mince in a large frying pan. Add salt, pepper and olive oil. Add thyme.
3. For the beans, fry the bacon then add the tomatoes. Add the butter beans and their juices and simmer gently to reduce.
4. Add the red onion, carrots, celery and garlic to the mince. Add some rosemary and 4 tablespoons of Worcestershire sauce. Stir well and cook until nicely glazed. Reduce the heat and stir often.
5. Once everything is nearly done, add a small amount of parsley to the beef hash. Check the seasoning. Add an optional splash of red wine vinegar to the beans and sprinkle over the basil leaves.
6. Serve the hash with the beans and buttered jacket potatoes.