Gluten-free sugar-free Chilli Beef


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6. Cut the potatoes half way through in a criss cross pattern, see photo, brush with oil and season well with salt and pepper. Bake in the oven for 50 minutes.
  2. Heat the oil in a large pan or wok. Add the onion and fry until they begin to soften.
  3. Add the garlic, chilli and peppers and fry for 2–3 minutes.
  4. Add the mince and fry until no longer pink.
  5. Add the water, stock cube, tomatoes, tomato purée and bring to the boil. Simmer gently for 10 minutes. Add the beans and basil. Pour into an ovenproof dish.
  6. Top with the breadcrumbs and cheese and bake in the oven for 20 minutes.
  7. Serve with the baked potatoes.


  • 4 large potatoes
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 3 cloves garlic, finely chopped
  • 2 fat red chillies, chopped
  • 2 red peppers, roughly chopped
  • 500g beef mince
  • 1/2 mug water + GF & SF beef stock cube
  • 6 tomatoes, chopped
  • 2 tablespoons tomato purée
  • 400g tin cannellini beans
  • 2 tablespoons freshly chopped basil
  • 2 slices GF bread, made into breadcrumbs
  • 1/2 mug grated Cheddar cheese





prep time

cook time



Have you seen our Student books?