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1. Cut each onion into eight wedges. Roughly chop
the carrots and cut the potatoes into large
chunks. Put the kettle on.
2. Heat a large non stick pan, add the mince and
fry quickly, stirring all the time, until evenly
browned. Crumble in the stock cubes and mix well.
3. Add the prepared vegetables, stir them around,
then pour in 900ml of hot water from the kettle.
Bring to the boil.
4.Reduce the heat, cover and simmer for 25 to 30
minutes, until the veg are tender. Stir in the
baked beans and a generous splash of
Worcestershire sauce and heat through. Taste and
add salt and pepper if necessary.
5. Scatter over the parsley, then ladle the hotpot
into bowls. Put the Worcestershire sauce bottle on
the table in case anyone fancies a bit more spice.
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