Serves: 6, Calories: 529, Time: 1 hr 45 mins

Ingredients:

• 3 peppers, roughly chopped.  150
• 300g mushrooms, roughly chopped.  24
• 1 onion, roughly chopped.  75
• 3 tsp garlic purée.  51
• 4 tsp paprika
• 4 tsp mild chilli powder
• 4 tsp cumin
• ¼ tsp salt
• ½ tsp black pepper
• 1 tbsp veg oil.  124
• 500g lean minced beef.  830
• 1 Knorr beef stock pot.  60
• 300ml full fat crème fraîche.  888
• 6 Baking potatoes, 200g each.  972
• 150g cheddar cheese (optional).  624

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In medium oven dish; Oil and salt whole potatoes, bake for 1 hr 30 mins, turning halfway. Or, bake wedges for 50 mins.
3. In small Pyrex bowl; Combine chilli powder, paprika, cumin, salt and pepper.
4. Meanwhile, in sauté pan; Sauté peppers, mushrooms, onion and garlic in oil and ½ spice mix, until softened. 15 mins.
5. Stir in mince and ½ spice mix. Brown. 10 mins. Add stock pot.
6. Stir in crème fraîche. Bubble.
7. Serve with potatoes and optional cheese or swap baked potatoes for Spicy Potato Wedges.

Calories =

• 3174 / 6 = 529 (without cheese)
• 3798 / 6 = 633 (with cheese)

Tip: Use potatoes weighing approx 200g each = 162 cals.