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
Prep:10 mins
Serves 4
1 tbsp rapeseed oil2 large onions (320g), halved or quartered, then sliced3 large garlic cloves, finely grated500g 5% fat steak mince500g carton passata3 carrots (320g), finely chopped1 tbsp thyme leaves1 tbsp vegetable bouillon powder½ tsp ground white pepper200g frozen peas4 jacket potatoes, to serve
STEP 1Heat 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.STEP 2Add 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.
