Since the weather is cooling and fresh produce is increasingly expensive, these recipes utilise both frozen and in season vegetables to keep prices down.
Servings: 20 serving
- 1.25-1.5 kg lean beef mince
- 2 onions
- 1 tin cooked lentils
- 1 fresh capsicums or 1 cup frozen capsicum pieces
- 6 cloves garlic (or 2 tbsp minced)
- 1 cup beef stock
- 1 tbsp tbsp worcestershire sauce
- Salt and pepper, to taste
- Heat oil in a large pan over a medium-high heat until shimmering. Add the diced onions and peppers and cook 4-5 minutes, stirring occasionally until they beginning to soften.
- Remove vegetables from the pan and wipe frypan clean.
- Add a drizzle of olive oil and place over a high heat. Add about a third of the beef mince to the pan and break apart with a wooden spoon. Let cook, without stirring for 3-4 minutes, until a nice brown crust has formed on the meat (this is where the best flavor comes from!).
- Using a large flat spatula, flip the mince over and cook the other side 3-4 minutes. Break up with a spatula and remove to a plate. Repeat with the remaining beef.
- Add all of the browned mince, vegetables, lentils and garlic to the pan. Mix in the tomatoes, stock and worcestershire sauce.
- Stir it all together and bring to a simmer and cook for 15 minutes until thick.
- Cool and separate into portions for the week and refrigerate until needed.
Since the weather is cooling and fresh produce is increasingly expensive, these recipes utilise both frozen and in-season vegetables to keep prices down. Since beef mince is relatively low cost, you can spend more on fresh produce. As always most of the recipes can be slightly altered to fit what you have available or is cheap. Mince is often on special so choose lean/prime/premium mince if you can get it for a similar price as the value stuff (there is less water and fat wastage when cooked). If you’re low on time or energy, you can prep the lasagne and potato bake recipes a day or two ahead and just put them in the oven for the final baking time when you need them
Calories: 103kcal | Carbohydrates: 5.7g | Protein: 8.5g | Fat: 5.2g | Saturated Fat: 2.1g | Cholesterol: 23mg | Sodium: 118mg | Potassium: 112mg | Fiber: 2g | Sugar: 1.2g | Calcium: 9mg | Iron: 2mg
Tried this recipe?Let us know how it was!