Features and Magazines

Baked Bean Bake with Mashed Potato

By Kelly Lucas-Carmody

Sep 11, 2026

INGREDIENTS:

1 onion, chopped
1 carrot, grated
400g lean beef mince
2 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tbsp worcestershire sauce
1 tsp tomato paste
1 handful fresh basil, finely chopped
¼ tsp chilli flakes (or more to taste)
1 425g SPC Baked Beans In Rich Tomato
4 sebago potatoes, washed and peeled and chopped into quarters
½ cup milk
3 tbsp butter
½ cup shredded tasty cheese
salt and pepper to taste

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METHOD:

Preheat the oven to 200°C. Heat a dash of oil in a deep frying pan. Add onion and cook over medium heat until beginning to soften. Increase the heat and add mince and garlic. Stir fry to brown meat, breaking up mince with a fork if necessary.

Lower the heat, stir in cumin, coriander, basil, grated carrot and chilli flakes. Stir in SPC Baked Beans and tomato paste, if you need more liquid, add some water to create a sauce. Bring to the boil. Reduce heat and simmer until mince is cooked and sauce reduced.

Meanwhile, make the mashed potatoes. Cook potatoes in boiling lightly salted water for 15-20 minutes until tender. Drain well. Mash. Mix through butter and milk until smooth and creamy, add extra milk if necessary.

Spoon cooked mince and beans into an ovenproof dish. Top with mashed potato and sprinkle over grated cheese.

Bake for 25-30 minutes until golden and heated through. Serve with a delicious green salad.

SOURCE: SPC