Enjoy this delicious meat-free take on our original Sillylilli corned beef hash recipe as an all year round healthy family meal. Serve with seasonal vegetables or a crusty loaf. This recipe also works well with Calder's Kitchen Piccalilli or Chillililli.
300g pack of frozen Quorn mince
425g tin of baked beans in tomato sauce (you can increase to 1.5 tins)
1 medium to large onion thinly slices
500g of washed old potatoes (skins left on of preferred) thinly sliced to approx 1mm
2 generous desert spoons of Calder’s Kitchen Sillylilli
1 vegetable stock cube dissolved in 250ml of boiled water
1heaped teaspoon of Marmite
Salt and black pepper to taste
50g of butter or dairy free spread
Heat the over to 180degrees/Gas Mark 4
Par boil potatoes until they begin to soften, but don’t overdo them!
Bring the vegetable stock, Quorn mince and Marmite up to simmer in a pan for 10mins then remove from heat and stir in the Sillylilli
Grease a 2 pint oven proof dish* and place half of the mince mixture in the bottom and cover with half the sliced onion, sprinkle with a little salt and black pepper, then spread evenly with half of the tin of beans and then cover with half of the sliced potatoes
Repeat and dot the top layer of potatoes with the butter
Cover the dish with a lid of tin foil and bake for 35 minutes
Remove lid or foil and cook for a further half an hour or until the potatoes are soft all the way through or a little longer if you prefer the potatoes crispy.
*Dish should be approximately 25 x 20cm and 5cm deep
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