Mushroom & bean bourguignon-style stew with mash

Name: Mushroom & bean bourguignon-style stew with mash
Total time: 50 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 400g closed cup mushrooms; 1 × 400g tin butter beans; 150g brown onions; 300g carrots; 2 cloves garlic; 2 tbsp (30g) tomato puree; 20g plain flour; 1 cube stock cubes; 1 tsp (3g) dried mixed herbs; 1kg white potatoes; 2 tbsp (30ml) vegetable oil

British & European50 mins£0.74 a portionVeganFreezes well

Ingredients

Serves 4

Closed cup mushrooms400g
Butter beans1 × 400g tin
Brown onions150g
Carrots300g
Garlic2 cloves
Tomato puree2 tbsp (30g)
Plain flour20g
Stock cubes1 cube
Dried mixed herbsstore cupboard1 tsp (3g)
White potatoes1kg
Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £2.96 for the amounts used.

Method

1
Peel 1kg potatoes, cut into chunks and boil for 15-20 minutes. Drain and mash with 2 tbsp oil and a splash of the cooking water. Season.
2
Fry 1 chopped onion and 300g sliced carrots in a little oil for 6 minutes. Add 400g halved mushrooms and fry for 5 minutes.
3
Stir in 2 crushed garlic cloves, 30g tomato puree and 20g flour for 1 minute. Add 1 vegetable stock cube dissolved in 500ml boiling water, 1 drained tin butter beans and 1 tsp mixed herbs.
4
Simmer for 20 minutes until thick and glossy. Season and serve with the mash.

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