Vegetable and beef jacket potato filling
Skill level: Easy peasy
Costs: Cheap as chips
This is a great recipe for making in bulk and can be used as a base for many meals. Itís easy to freeze in portions so ideal for a quick tea midweek, when you are too tired to cook. It amazingly contains 6 different types of vegetable and a hidden fruit too which is perfect for getting your 5-a-day. This recipe is suitable for children and is a great way of sneaky veggies into their diet.
- 2-3tbsp oil
- 1 medium onion.
- 2 cloves of garlic
- 1 red pepper.
- 1 courgette
- 1 butternut squash (peeled)
- 2 carrots.
- 450g lean minced beef (fresh)
- 2 tins plum tomatoes.
- 3tbsp tomato puree
- Pinch of bicarbonate of soda.
- 8 dried apricots chopped into small pieces
- 1 handful of frozen peas.
- 2 beef stock pots
- 200ml boiling water
- 1 tbsp cornflour mixed into 60 ml of cold water
- Salt and pepper to taste.
Cook up some jacket potatoes at the start of the week and keep them in the fridge. You can use them up to 3 days later for a quick lunch or dinner, with very little effort.
- Finely chop the onion and garlic and fry in oil until almost caramelised. While the onions and garlic are colouring chop the remaining vegetables.
- Add the beef mince to the pan and fry until it turns brown. Add the chopped vegetables and stir while frying for 5 minutes.
- Put the tomatoes and tomato puree in the saucepan and stir in 2 stock pots portions along with 150ml boiling water.
- Bring to the boil, then add the pinch of bicarbonate and stir thoroughly.
- Partially cover with a lid and simmer on a low to medium heat for 45-50 minutes stirring occasionally.
- Serve with a ready-made jacket potato and your favourite salad.