Mince

Spaghetti bolognaise

Serves 4

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Ingredients

2 tbsp olive oil

500 g extra lean beef mince

1 carrot

1 zucchini

1 bottle (500 mL)  pasta sauce

1/2 packet (250g) spaghetti

Parmesan cheese

 

Method

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Add mince to pan, cook, breaking up lumps

Peel and grate carrot, grate zucchini

Put hot water in a large pot, add a pinch of salt, bring to the boil

When mince is cooked, spread carrot and zucchini evenly over top of mince then stir to mix

Add pasta sauce to pan, stir to mix

Allow mince to simmer while spaghetti is cooking

Add spaghetti to pot and cook for time stated on packet

Drain spaghetti in a colander

Spoon spaghetti into bowls, top with mince

Sprinkle Parmesan cheese on top

 

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Easy Shepherd’s Pie

Serves 4

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Ingredients

2 large potatoes

2 tbsp olive oil

1/2 onion

500 g extra lean beef mince

1 jar bottle (500 mL) Dolmio pasta sauce

250 g frozen mixed vegetables

4 tbsp grated tasty cheese

 

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Peel potatoes, cut into small pieces, add to pot and boil until well cooked

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Peel and chop onion finely, fry until softened

Add mince to pan, cook, breaking up lumps

Put frozen vegetables in a 500 mL cup or bowl, fill with boiling water to thaw

When mince is cooked, add Dolmio sauce to pan, stir to mix

Drain vegetables, add to pan, stir to mix

Allow to simmer until potatoes are prepared

Preheat the oven to 180C

Coat the inside of 4 ramekins with olive oil and sit on baking trays

Drain potatoes in a colander, return to pot, add 1 tbsp butter and a small amount of milk. Mash potatoes, adding milk sparingly so the mash is fairly dry

Spoon 1/4 of the mince mixture in to each ramekin (about 2/3 full)

Top each with mashed potato

Sprinkle 1 tbsp grated cheese on top of each

Bake for about 20 mins until the cheese is starting to bubble and brown and the mince can be seen bubbling  at the edges.

Beef and bacon sausage rolls

Serves 4

IMG_2870

Ingredients

1 egg

500 g extra lean beef mince

300 g diced bacon style pieces

3 sheets frozen puff pastry

1/4 cup milk or grated tasty cheese

 

Method

Preheat oven to 220oC

Crack egg into a large bowl, mix with a whisk

Add mince and bacon to bowl, mix well with egg

Get 3 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards

When partially thawed, cut each sheet in half (to get 6 rectangles)

Divide the mince mixture into 6 parts

Shape each part into a long sausage laid along the middle of the long side of each rectangle of puff pastry

Carefully fold the edges of the puff pastry and press together to enclose the mince sausage

Turn each long roll upside down (join/seam down) and cut into 4 pieces

Place each piece (sausage roll) on a baking tray

Brush the top of each sausage roll with milk OR sprinkle with grated cheese

Bake in the oven for 20-25 mins or until golden brown

Beef, bacon and egg burgers

Serves 4

0 IMG_1274 BBE burger

Ingredients

2-4 tbsps olive oil

500 g lean beef mince

200 g bacon

4 eggs

4 burger buns

Iceberg lettuce, cut finely

Tomato, sliced

4 slices light tasty or Swiss cheese

Barbeque sauce

 

Method

Add olive oil to 2 flat non-stick pans, coat surface, heat pans to medium heat

Divide mince into 4 equal balls, flatten

Cook burgers at medium heat in larger pan until cooked through

Cut fat off bacon

Cook bacon at medium heat in smaller pan until cooked through

Add olive oil to one medium or 2 small flat non-stick pans

Crack eggs, break yolk immediately, cook on both sides until just cooked

Cut burger buns in half

Add lettuce, tomato, cheese, burger, bacon and egg to bottom half of bun

Add barbeque sauce to egg

Put top half of bun on

 

Variations

Add fresh pineapple as well as or instead of egg

Beef, spinach and feta pies

Serves 4

IMG_1287 beef spinach feta pies

Ingredients

2 tbsps olive oil

500 g extra lean beef mince

2 tsps Greek seasoning`

2 cups finely chopped baby spinach leaves

100 g low fat crumbled feta

4 sheets frozen puff pastry

1/4 cup milk

 

Method

Preheat oven to 220oC

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Cook mince at medium heat until cooked through, breaking up lumps

Put baking paper on 2 trays, put feta, 1/4 size measuring cup and brush on bench

Sprinkle Greek seasoning on mince and cook for 1 min.

Add spinach and cook until just wilted.

Turn off heat and transfer mince mixture to a large plate or bowl to cool

Get 4 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards.

When partially thawed, cut each sheet in half (to get 8 rectangles)

Spoon 1/8 of the mince mixture onto one half of each rectangle of pastry

Carefully fold the pastry in half to enclose the mince mixture and crimp the edges with a fork

Put each pie on a baking tray.

Brush the top of each  pie with milk

Bake in the oven for 20-25 mins or until golden brown.

 

Serving suggestions

Serve with carrot and broccoli