Hey yummy Mummy,s and Daddies,
We always have lean mince beef on the weekly shopping list. But sometimes it can get a bit boring with the usual spaghetti bolognese. This recipe is great, if you fancy some thing different. (and shhh it has hidden veggies too…. they,ll never know ) The Worcestershire sauce give,s it a lovely kick, without being too spicy for little mouths. The baked potato means no pealing or mashing or messing around. (we don’t have time for that in between our a million and one other jobs). It’s win win all round,… super tasty and full of goodness x (this also tastes pretty good served with beans on the side to up the fiber)
have fun x get messy x one yummy mummy x
- 500 g of lean mince beef
- olive oil in a spray bottle
- 1 grated onion
- 1 crushed garlic clove
- 1 grated carrot
- 1 grated courgette
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 300ml beef stock cube
- 2 tsp cornflour (mixed with a tiny drop of cold water)
- cheddar cheese to serve
- 4 rooster potatoes (I find these the best for baking)
Pre heat oven to 180 c gas mark 4
scrub then rub potato with olive oil prick a few times with a fork… bake in the oven for 45 mins until skin is crisp
spray a large pan with olive oil (I use a wok because its big and handy) and put on a medium heat
Grate the veg and crush garlic
Put the mince in the pan break it up and fry… when browned sieve off the fat and return to the heat
Add the onion, carrot, courgette and the garlic and cook for 10 minutes.
Add the tomato puree and Worcestershire sauce.
Stir in the beef stock and cover and simmer on a low heat (I put a plate over the wok) for 35-40 minutes until very tender.
Mix the cornflour with a tiny drop of cold water to a paste, stir in and cook for 1 minute.
Check the baked potatoes after 45 mins… if they,re cooked take them out and rest for 3 minuets
Cut open potatoes,, and top with mince and cheese … let cool and serve… clean plates all round x