Use carrots, peas and passata to stretch a pack of mince in this wholesome and healthier sauce that provides three of your five-a-day. Enjoy with jacket potatoes
INGREDIENT :
1 tbsp rapeseed oil
2 large onions (320g), halved or quartered, then sliced
3 large garlic cloves, finely grated
500g 5% fat steak mince
500g carton passata
3 carrots (320g), finely chopped
1 tbsp thyme leaves
1 tbsp vegetable bouillon powder
½ tsp ground white pepper
200g frozen peas
4 jacket potatoes, to serve
RECIPE DIRECTION :
Heat the oil in a large non-stick pan over a medium-low heat and fry the onions for 10 mins, stirring occasionally until golden. Stir in the garlic, then add the mince and cook, breaking it up with a wooden spoon as you do, for a few minutes more until browned.
Add the passata, carrots, thyme, bouillon powder and pepper, then cover and cook over a low heat for 25-30 mins, stirring occasionally until the meat is cooked and veg is tender. Add a splash of water to loosen, if you like, then stir in the peas and cook for 5-7 mins more until tender. Serve hot over jacket potatoes. Once completely cool, the mince sauce will keep frozen for up to three months. Defrost in the fridge overnight and reheat until piping hot.
