Banks being bailed out, stock markets crashing (sort of) and world recession looming, what are we to do? Dear readers, stop stealing glances at that fabulous looking fillet steak at the meat counter. Look for other alternatives. No no, rib-eye steak is out! Try again. You’re getting warmer. Closer. Bingo! Mince is the way to go in these financially trying times and what’s more humble and comforting than a baked potato heaped with flavoursome beef? What I love about this recipe from BBC Good Food is that you can make a huge batch of mince and freeze it in portions, which is ideal for days you don’t feel like cooking.
If you want something really cheesy, you can always pour a bit of blue cheese sauce.
For similar dishes, consider making this gluten free scalloped potatoes recipe.
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 carrot, finely diced
- 450g (1 lb) minced beef
- 30ml (2 tbsp) sun-dried tomato paste
- 15ml (1 tbsp) Worcestershire sauce
- 300ml (½ pint) beef stock
- 10ml (2 tsp) corn flour, mixed with 10ml (2 tsp) cold water
- 4 baked jacket potatoes, to serve
- grated cheddar, for sprinkling (optional)
- Heat oil in a pan. Fry onion, garlic and carrot for 6-8 minutes. Stir in lamb, cook for 3-4 minutes until browned, then add tomato paste and Worcestershire sauce. Stir in stock, cover, then simmer for 35-40 minutes. Season.
- Stir in corn flour into mince, cook for 1 minute.
- Serve over potatoes and top with cheddar.
- You can substitute the beef with lamb mince.
- Weight Watchers dieters, please take note that the POINTS value per serving does not contain cheese.
- Serving Size: 1 serving
- Calories: 474
- Sugar: 8.7 g
- Sodium: 265 mg
- Fat: 11.7 g
- Saturated Fat: 1.9 g
- Carbohydrates: 50.2 g
- Fiber: 4.7 g
- Protein: 4.7 g