Serve with polenta, as a base for shepherd’s pie, in baked potatoes or on its own! A great way to get veggies into the kids, my son loves this!
Ingredients (serves 3)
- 500g Lean beef Mince
- 1 small Onion, diced
- 2 small Carrots, grated
- 1 medium Zucchini, grated
- 1/2 cup Tomato paste
- 1 1/2 - 2 tsp Beef stock powder
- 1/4 - 1/2 cup Chutney
- 4 - 5 TBS Water
- 1/2 - 3/4 cup Frozen peas and corn
- Dried parsley
- Oil
- Salt & Pepper
- Garlic (to taste)
Method
- Fry the onion and garlic in oil, and once its softened, add in the mince. Break it up as its cooking.
- Sprinkle stock powder over the mince mixture, and add in the water bit by bit, stirring in-between. You want it moist but not really watery
- Once the mince has separated and cooked, add in all other ingredients to taste. Mix well, then allow to simmer until it becomes thick and flavoursome
- Serve!
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