This hearty casserole will become a firm family favourite. It’s packed with vegies, minced beef and beans, and topped with a cheesy damper for mopping up the delicious tomato sauce.
Ingredients
- 1 tbs olive oil
- 1 large brown onion, diced
- 2 rashers bacon, diced
- 1kg beef mince
- 1 carrot, diced
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 1/2 cup tomato paste
- 400g tin diced tomatoes
- 555g Heinz Baked Beanz can
- 500ml beef stock
- 1/2 cup BBQ sauce
- 2 tbs Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tbsp brown sugar
Damper
- 50g butter
- 2 cups self-raising flour
- 2 tbsp chives, chopped
- 1/2 cup tasty cheese, grated
- 1 cup milk
Method
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Step 1Preheat oven to 200C.
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Step 2Heat oil in a large frypan. Add onion and bacon, and cook for 4 - 5 minutes until onion is translucent. Add mince and cook, stirring, until brown. Add carrot, celery and garlic and cook for a further 2 minutes. Stir through tomato paste.
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Step 3Add tinned tomatoes, baked beans and stock. Stir to combine. Bring to the boil, reduce heat and simmer for 30 minutes, adding more stock if it is becoming too dry. Season well, then add sauces, mustard and sugar. Transfer to an oven-proof casserole dish.
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Step 4Meanwhile, in a large bowl, rub butter into flour until it resembles breadcrumbs. Stir through chives, cheese and plenty of salt and pepper. Add milk and bring together into a rough dough. Turn out onto a floured board or bench top and knead briefly until soft. Pat into a disc and use a scone cutter to cut small rounds. Place close together on top of beef and bean casserole. Brush tops with a little extra milk.
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Step 5Bake for 25 minutes. Check damper is cooked through - return to oven for a further 5 - 10 minutes if required.
Recipe Notes
Don’t be frightened off by the damper - it’s the easiest bread you can possibly make!
Use chicken stock or even water if you prefer.
Recipe Reviews (2)
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