Beef and Lentil Chilli Hotpot

Ingredients

• 6 baking potatoes

• 1 onion, finely chopped

• 1 carrot, peeled and cut into 5mm (1/4in) dice

• 1 celery stick, cut into 1cm (1/2in) dice

• 250g pack lean steak mince

• 1 fat garlic clove, crushed

• 1-2 tsp chilli powder

• 1 tsp paprika

• 1 tbsp tomato puree

• 150g (5oz) red split lentils, rinsed in a sieve under cold running water

• 1 x 400g tin chopped tomatoes

• 1 ltr (1 3/4pt) beef stock

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes on the oven shelf and cook for 40-45 minutes, or until soft when pierced with the point of a sharp knife.

Heat 1-2 tbsp olive oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for 5 minutes until softened. Turn the heat up to medium/high, then add the beef and cook for 3-4 minutes until browned. Add the garlic, chilli powder and paprika and continue cooking for 1 minute. Add the tomato purée, lentils, tinned tomatoes and stock and stir well. Cover and bring to the boil, then reduce to a simmer. Uncover and cook for 30 minutes, or until the lentils are tender and most of the stock has evaporated.

To serve, cut a cross on top of the potato, squeeze the sides to fluff it up and spoon the chilli on top.